|Dry converted rice||1⁄4 Cup (4 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Ouille sausages/Kielbasa sausage||3 Ounce, sliced thinly on the bias|
|Extra virgin olive oil||2 Tablespoon|
|Diced onion||1⁄3 Cup (5.33 tbs)|
|Sliced celery||1⁄3 Cup (5.33 tbs)|
|Diced green bell pepper||1⁄3 Cup (5.33 tbs)|
|Shrimp||8 Large, peeled and deveined|
|Chopped garlic||2 Teaspoon|
|Shredded cooked chicken||1⁄2 Cup (8 tbs)|
|Quartered cherry tomatoes||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Kosher salt||To Taste|
|Tobasco sauce||1 Teaspoon|
|10 inch flour tortillas||2 (2 Burrito Size Tortilla)|
Cook rice in the hot water according to method on package; keep rice warm.
Brown andouille 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 parsley and Tabasco; season to taste.
Divide jambalaya evenly between tortillas; roll to wrap.