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Jambalaya Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4-6 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
4-6 Servings
$ /Serving

Jambalaya Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4-6 Servings
$ /Serving

Ingredients

  • 2 1/2 cup 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.

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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

Only registered users can write reviews. Please, or register

Be the first to review this product