Paula’s Party Jambalaya

(from saymyname’s recipe box)

Source: Paula Deen

Serves 6 people

Categories: Main Dish, Paula Deen, Pork, Shrimp

Ingredients

  • JAMBALAYA MIX:
  • 1 cup long-grain rice
  • 3 tablespoons dried onion flakes
  • 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
  • EVERYTHING ELSE:
  • 2 1/2 cups water
  • 1 (14 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices
  • 1/2-3/4 lb fresh shrimp, medium size, peeled and deveined

Directions

  1. 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.

  2. To make the jambalaya: in a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage.

  3. Bring mixture to a boil over medium-high heat.

  4. Cover, reduce heat and let simmer for 20 minutes.

  5. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

  6. Serve immediately.

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