Jambalaya Wraps - cooking recipe

Ingredients

1/4 cup long grain white rice
1/2 cup hot water
3 ounces andouille sausages, sliced thin
1 tablespoon olive oil
1/3 cup diced onion
1/3 cup sliced celery
1/3 cup diced green bell pepper
8 large shrimp, peeled, deveined and sliced in half lengthwise
1 large garlic clove, minced
1/2 cup shredded cooked chicken (optional)
1/3 cup diced tomato
2 tablespoons fresh parsley
1 teaspoon Tabasco sauce
cajun seasoning, to taste
2 (10 inch) flour tortillas

Preparation

In a small saucepan bring the water and rice to a simmer, cover and cook until done and water has been absorbed; remove from heat and keep warm.
In a medium skillet warm the olive oil, add in the sausage and cook over medium-high heat for about 3 minutes.
Add in the onion, celery and bell pepper; saute 5 minutes or until crisp tender. Add the shrimp and garlic; cook stirring frequently until shrimp turns opaque, approximately 3 minutes.
Add chicken if using, tomatoes and rice; warm though, stir in parsley, Tabasco and a sprinkling of Cajun seasoning to taste.
Warm the tortillas and divide the jambalaya evenly between them, roll into a wrap. Enjoy!