cup long-grain white rice
andouille sausage, sliced
stalks celery, chopped
red pepper, chopped
each dried oregano leaves and dried thyme leaves
frozen uncooked cleaned medium shrimp, thawed
cup chopped fresh parsley
Cook rice as directed on package.
Meanwhile, heat oil in Dutch oven over medium-high heat. Add sausage; cook 5 min. or until evenly browned, stirring frequently.
Add chopped vegetables; cook and stir 10 min.
Add gravy; stir.
Pour the 1 cup water into gravy jar; cover jar with lid, then shake jar to remove any gravy remaining inside jar. Add to ingredients in Dutch oven along with the dried herbs; stir. Bring to boil, then simmer over medium-low heat 5 min., stirring occasionally.
Add shrimp; stir. Cook 5 min. or until shrimp are tender, stirring occasionally.
Serve over rice topped with parsley.