1 20 oz package SeaPak® Popcorn Shrimp
1 package (14 oz) Andouille sausage, cut into 1/4-inch-thick slices
1 package (10 oz) frozen vegetable seasoning blend
1 package (32 oz) low-sodium, fat-free chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes with garlic
2 cups uncooked long-grain rice
1 tsp Cajun seasoning
2 tbsp thinly sliced green onions
Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels.
Add vegetable seasoning blend to hot drippings in Dutch oven, and sauté 3 to 5 minutes or until thoroughly heated. Add broth, next 3 ingredients and sausage.
Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed.
Meanwhile, preheat oven to 450˚. Bake Popcorn Shrimp according to package directions.
Spoon jambalaya into individual bowls or a large serving bowl; top with Popcorn Shrimp. Top with green onions, and serve immediately.