 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Paula's Party is so much fun to watch! I love Paula Deen and her recipes are always so easy and I usually have everything on-hand. This is quick and I can't wait to give it a try. If you need a gift and want to do something unique, gather all the ingredients that are non-perishable, make a batch of the mix and put it in a jar, and include the recipe, and VIOLA! (hehehe) A very interesting present that will surely bring a smile. Ingredients:
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 |
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:
3. In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage.
4. Bring mixture to a boil over medium-high head. 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.
|
|