Jambalaya

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54321 Based on 5 Reviews

Servings: 4-6 people
Prep Time: 20 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

Jambalaya Mix, recipe follows
2 1/2 cup water
1   (14-ounce) can diced tomatoes
1   (8-ounce) can tomato sauce
1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices
1/2-3/4 lb medium, fresh shrimp, peeled and deveined

Jambalaya Mix:
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 ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

Directions

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. Store in an airtight container.

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Paula Deen Celebrates/Jan/Feb 2006 Cooking with Paula Deen/Paula's Party Episode: Let's Party!!
          Watch Paula on Food Network

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Leave a Comment

Reader Comments:

54321

Made this recipe over the weekend, and it was so good! Will be making this again for sure! Thank you paula!

By Jessica Hanson on November 21, 2011

54321

Having lived in NOLA, I've had my share of jambalaya and this recipe is as tasty as any. I add chicken omit cayenne and use andouille instead of smoked sausage.

By Anonymous on February 07, 2010

54321

Saw Paula make this on TV the other day and couldn't wait to try it. Delicious and easy to make.

By Anonymous on January 15, 2010

43211

is very good

By phudds on November 08, 2009

54321

This is so yummy! My family loves it, including my 13 year old daughter that thinks everything is "gross". We have it a lot.

By Toadiebee on April 30, 2009

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