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Jambalaya

Prep Time:

50 MINS

Cook Time:

Serves:

4 Servings

Level:

About the Recipe

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

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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