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“In ‘Paula Deen’s Southern Cooking Bible’”
READY IN:
1hr 12mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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