Jambalaya
By Paula Deen
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Difficulty: Easy
Prep time: 20 minutes
Cook time: 35 minutes
Servings: 6
Ingredients
- 2 1/2 cups water
- 1 (14-oz) can diced tomatoes
- 1 (8-oz) can tomato sauce
- 1/2 lb smoked sausage, fully cooked, 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 ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 bay leaf
Directions
Jambalaya
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. 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.
