Jambalaya Recipe by Paula Deen

3 ratings
Easy Level
45 MIN 15 Prep + 30 Cook
Servings
3 ratings
Easy Level
45 MIN 15 Prep + 30 Cook

Jambalaya Recipe by Paula Deen

3 ratings
Print
3 ratings
Easy Level
45 MIN 15 Prep + 30 Cook
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Ingredients

  • 2 1/2 cups water
  • 1 (14 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices
  • 1/2 to 3/4 lb medium fresh shrimp, peeled and deveined
  • 1 cup long grain rice
  • 3 tablespoons dried minced onion
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper, ground
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 bay leaf

Preparation

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.

 

Jambalaya Mix

 

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.

Reviews

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3 Reviews

Julie
Julie 2/5/2016
2/5/2016
This looks promi

This looks promising

Catherine
Catherine 1/18/2016
1/18/2016
Putting this tog

Putting this together right now. It's cold outside and this sounds like a wonderful tummy warming meal!

Mia
Mia 3/9/2015
3/9/2015
Trying this toni

Trying this tonight

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