Heat oil in Dutch oven over medium heat. Add onion, garlic, celery, green pepper and jalapeno chile. Cook over medium heat, stirring frequently for 10 minutes or until vegetables are tender. Stir in tomatoes with can juices, chicken broth, sausage and okra. Bring to a boil over high heat. Reduce heat to low. Stir in shrimp, oregano, salt and pepper. Simmer for 10 minutes or until shrimp are cooked and flavors are blended. Stir in cooked Wacky Mac and heat through.

Servings: 6

Serving Size: 1 2/3 cup

• 1 tablespoon vegetable oil
• 1 small red onion, chopped
• 1 garlic clove, minced
• 1 celery rib, trimmed and chopped
• 1 medium green bell pepper, cored, seeded and chopped
• 1 jalapeno chile, cored, seeded and minced
• 1 (14.5-ounce) can diced fire-roasted tomatoes
• 4 cups (1-quart) reduced-sodium chicken broth
• 2 (3-ounce) chicken- or turkey-based cooked andouille sausage links, thinly sliced
• 1 cup frozen sliced okra, unthawed
• 8 ounces large raw shrimp, peeled and cut into bite-size pieces
• 1/2 teaspoon dried crushed oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cooked Wacky Mac