Jambalaya

• 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.

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.

Yield: Makes 4 to 6 servings
Preparation Time: 20 minutes
Cooking Time: 25 to 30 minutes
Ease of Preparation: Easy

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

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.

Recipe Courtesy of Paula Deen