Jambalaya - cooking recipe

Ingredients

1 lb. precut smoke sausage
2 lb. shrimp
2 lb. ground round
1/2 jar (16 oz.) mild Pace picante sauce
4 fresh green onions, chopped
2 boxes jambalaya mix (6 oz. boxes)
2 1/2 c. water

Preparation

Brown sausage and ground round. Boil shrimp in shrimp boil. Stir in 2 1/2 cups of water and 2 (6 ounce) boxes of Zatarains jambalaya mix. Bring to a boil; stir. Reduce heat. Cover and simmer for 25 minutes. Stir occasionally. Remove from heat and let stand for 5 minutes. Stir in sausage, shrimp (peeled) and 1/2 jar of Pace picante sauce.