Jambalaya
- Ready In:
- 1hr 12mins
- Ingredients:
- 14
- 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 1/2 ounce) 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
- In a medium bowl, combine the rice, onion, parsley flakes, bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.
- In a Dutch oven, combine the rice mixture, 2 ½ cups water, the diced tomatoes, tomato sauce, and sausage.
- Bring to a boil over med-high heat.
- Decrease to a simmer and cook, stirring occasionally, until the rice is tender, about 20 minutes.
- Add the shrimp and cook until just opaque, 5-7 minutes; discard the bay leaf.
- Dish it up while it’s hot.
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