Preparation
Step 1
Make the jambalaya mix: 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.
Step 2
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.
Step 3
Serve immediately.
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Ingredients
Jambalaya mix, recipe follows
2 1/2 cups water
1 (400 g) tin diced tomatoes
1 (225 g) tin tomato sauce
225 g pound fully cooked smoked sausage, cut into 1/2 cm slices
225 g to 340 g medium, fresh shrimp, peeled and deveined
For the jambalaya mix
225 g long grain rice
3 tbsps dried minced onion
1 tbsp dried parsley flakes
1 tbsp beef bouillon granules
1/2 tsp dried thyme leaves
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
1 bay leaf