Jambalaya Designed for my son Keith

3 boxes of Zataran's Jambalaya mix prepared
2 lg. sweet red peppers, chop and saute in lite olive oil
2 lg. onions chopped
3 stalks sliced celery
1 can tomatoes and green chiles
1 16 oz can diced tomatoes
3 cans. tomato soup (healthy variety)
2 cans kernel corn drained
2 cans black beans rinsed and drained to remove excess sodium on beans
1  package of andouille sausage sliced and sauted in pan sprayed with cooking spray
3 boneless chicken breasts cooked and cut in small pieces
1 large package of uncooked shrimp (optional) thawed and drained cooked tail on or
also small shrimp can be used
shakes of bottled crushed red chili pepper flakes

Saute onion and celery in olive oil. Set aside.  Cook and prepare 3 boxes of Zataran's prepared Jambalaya mix in a large dutch oven. Add celery and onion andrest of ingredients except shrimp and sweet peppers and simmer half hour. Shrimp can be cooked and served in sidedish for those who are not seafood eaters or allegic to seafood. Saute peppers  and add to rice mixture and simmer another 15 min. Add crushed red pepper to taste, carefully as it is very hot. Serve with sweet or jalapena cornbread if desired or garlic bread.
Freezes well and great for a Sunday football game.

I created this dish for my son Keith as he loved the jambalaya from a mall food court that had the added corn and black beans.