Recipe # 10 Jambalaya

This is a Paula Deen Recipe here and it is not spicy.












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


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. Serve immediately.

Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion ( i used 1/2 of a diced onion)
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules ( I used 1 beef bouillon cube)
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper ( I used 1 tsp hot sauce)
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.