Jambalaya

Name: Jambalaya
Prep time: 45 min
Cook time: 27 min
Total time: 1 h 12 min
Yield: 6 serving(s)
Ingredients: 1 cup long grain white rice; 3 tablespoons dried minced onions; 1 tablespoon dried parsley flakes; 1 tablespoon beef bouillon granules; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; 1 bay leaf; 1 (14 1/2 ounce) can diced tomatoes; 1 (8 ounce) can tomato sauce; 1/2 lb fully cooked smoked sausage, such as Andouille, cut into 1/4-inch dice; 3/4 lb large shrimp, peeled and deveined

Submitted by ratherbeswimmin

"In ‘Paula Deen’s Southern Cooking Bible’"

Download

Ready In:: 1hr 12mins
Ingredients:: 14
Serves:: 6

ingredients

1 cup long grain white rice
3 tablespoons dried minced onions
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon black pepper
¹⁄₄ teaspoon cayenne pepper
¹⁄₄ teaspoon salt
1 bay leaf
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
¹⁄₂ lb fully cooked smoked sausage, such as Andouille, cut into 1/4-inch dice
³⁄₄ lb large shrimp, peeled and deveined

directions

In a medium bowl, combine the rice, onion, parsley flakes, bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.
In a Dutch oven, combine the rice mixture, 2 ½ cups water, the diced tomatoes, tomato sauce, and sausage.
Bring to a boil over med-high heat.
Decrease to a simmer and cook, stirring occasionally, until the rice is tender, about 20 minutes.
Add the shrimp and cook until just opaque, 5-7 minutes; discard the bay leaf.
Dish it up while it’s hot.