Jumbalaya Wraps Revisited

Fantastic Jambalaya

On Today's Menu we had Jumbalaya wraps. These tasty burrito's of sorts are fairly easy to make, just a bit of chopping prep then enjoy the aromas as you cook everything together - its really really good, and good for you. Plus its a nice way to clean out the fridge heh

Ingredients
Makes 2-3 servings (actually it makes almost 3-4 if you throw in a few more shrimp)
Total Time 40 minutes (there is a lot of slicing and dicing)

1/4 cup dry converted rice
1/2 cup hot water
3 oz. andouille or kielbasa sausage, sliced thinly on the bias (this is good to do)
2 Tbsp extra-virgin olive oil
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced green bell pepper
8 large shrimp, peeled and deveined (add more if you like shrimp, I suggest cutting them in half - make 'em easier to eat in the burrito)
2 tsp. chopped garlic (or more if you're a garlic maniac like me)
1/2 cup shredded cooked chicken (boil the chicken, then shred with a fork)
1/3 cup quartered cherry tomatos (these taste great, we also have used heirlooms)
2 Tbsp. chopped fresh parsley
1 tsp Tabasco sauce
kosher salt to taste
2 burrito-size flour tortillas (10 inch)

Cook rice in hot water according to method on package, keep rice warm
Brown andouille sausage in oil in a medium saute pan over medium-high heat about 3 minutes
Stir In onion, celery, and bell pepper; saute about 5 minutes. Add shrimp and garlic; cook, stirring constantly until shrimp turns opaque, about 3 minutes.
Add chicken, tomatoes, and rice; cook just to heat through, about 3 minutes. Stir in parsely and Tabasco; season to taste.
Divide jambalaya evenly between tortillas; roll to wrap

Tonite Ronda created a special sauce that we added that was really good: Blend in a food processor: Sour Cream, Cream Cheese, Cream Fraiche, Sun dried Tomatoes, Roasted Red Bell Pepper, and a few other things (I gotta ask her what she put in it again so I can list everything and add quantities)