Jambalaya

prep time:: 20 min
total time:: 50 min

Makes 4-6 people

Lorene Posegate

Paula Deen does it again with this terrific recipe. Use Penzey’s spices including Tellicherry pepper.

ingredients

Jambalaya Mix:

jambalaya Mix, recipe below
2 1/2 C water
1 (14-0z) can diced tomatoes
1 (8-0z) can tomato sauce
1/2 lb. fully cooked smoked sausage, cut into 1/4 inch slices
12/ to 3/4 lb medium, fresh shrimp, peeled and deveined
Jambalaya Mix:
1 C long-grain rice
3 T dried minced onion
1 T dried parsley flakes
1 T 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

directions

In Dutch oven, combine mix, water, tomatoes, tomato suze and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5-7 minutes or til shrimp are pink. Served immediately.