Jambalaya - from Pillsbury Carefree Cooking |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Submitted by Sharon Babbin for An Afternoon in New Orleans. Ingredients:
2 tablespoons butter |
1 medium onion, coarsely chopped |
1 medium green pepper, coarsely chopped |
1 lb polish sausage, cooked and cut into 1/2 inch slices |
1 lb large shrimp, raw, frozen is fine |
1 (16 ounce) can tomatoes, chopped and undrained |
1 (10 3/4 ounce) can chicken broth |
1 (6 ounce) can tomato paste |
3/4 cup rice, uncooked |
2 teaspoons sugar |
1 teaspoon thyme |
1/2 teaspoon garlic powder |
1/8 teaspoon cayenne pepper |
1/8 teaspoon black pepper |
1 bay leaf |
Directions:
1. In a large dutch oven, melt the butter and saute the onion just until tender, 3 minutes or so.
2. Stir in all remaining ingredients and mix well. Bring to a boil and then cover, lower heat and allow to simmer until almost all liquid is absorbed, about 20 minutes. Remove the bay leaf and serve.
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