Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers

Heat Olive Oil (2 Tbsp) in a dutch oven or large saucepan. When hot, add the Andouille Chicken Sausages (6 oz) and sauté for about 4 minutes until lightly browned.

Add the Spanish Onion (1/2) , Green Bell Pepper (1/2) , Yellow Bell Pepper (1/2) , Red Bell Pepper (1/2) , and Garlic (2 cloves) and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.