Quick Jambalaya

1 (14 ounce) package Hillshire Farm® Smoked Sausage

1 tablespoon butter or margarine

1 onion, chopped

1 red bell pepper, seeded, chopped

1 green bell pepper, seeded, chopped

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

½ teaspoon hot pepper sauce

½ teaspoon ground black pepper

¼ teaspoon crushed red pepper flakes

Salt to taste

½ pound large raw shrimp, peeled, deveined

6 cups hot cooked long grain white rice

Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.

Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.

Gently stir in hot rice and cook 3-5 minutes or until heated through.