Jambalaya

In ‘Paula Deen’s Southern Cooking Bible’

• Ready In: 1 hr 12 mins
• Serves: 6

Ingredients

• 1  cup long grain white rice
• 3  tablespoons  dried minced onions
• 1  tablespoon dried parsley flakes
• 1  tablespoon beef bouillon granules
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon salt
• 1  bay leaf
• 1 (14 1/2ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1⁄2 lb  fully cooked smoked sausage, such as Andouille, cut into 1/4-inch dice
• 3⁄4 lb large shrimp, peeled and deveined

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.