Jambalaya

By BlueSchmoo

Ingredients

• JAMBALAYA MIX:
• 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
• 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

Preparation

Step 1

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage.
Bring mixture to a boil over medium-high heat. 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.