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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
1. 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.
2. Serve immediately.
3. Jambalaya Mix:
4. 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.
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