Jambalaya
tomatoes, shrimp, sausage, tomato, rice, onion, bouillon, parsley, garlic
Ingredients
Jambalaya Mix, recipe follows 2 1/2 cups water 1 (14-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices 1/2 to 3/4 pound 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 for Jambalaya Recipe
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. 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 air-tight container.
Read the full directions on Food Network
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Servings
4 to 6 servings
Tags
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