Sausage and Shrimp Jambalaya

PREHEAT oven to 425°F. PLACE the Parchment Cooking Bag on a medium (10x15x1-inch) baking pan with the side and bottom seams facing up.

COMBINE chopped vegetables in a medium sized bowl and set aside.

MIX spices and liquids together and pour over vegetables.

PLACE rice, shrimp, and sausage evenly in bag - spoon vegetable mixture over it.

FOLD or roll open end of bag two times and SCRUNCH tightly to close the bag. Do not lift bag from pan with food inside.

Keep bag on tray and BAKE 20 to 25 minutes until all ingredients are done and the rice is cooked.

REMOVE from oven. Let bag sit 5 min, then unfold the scrunched end carefully with oven mitts and use caution as hot steam will escape. CUT or tear the top of the bag to open. SERVE food out of bag using hard plastic or silicon utensils.