This recipe is so easy and so, so good! It also makes quite a bit of food, definitely plenty for leftovers for lunch and dinner. Enjoy!
Jambalaya Recipe:
Jambalaya Mix (recipe to follow)
5 cups water
2 14-ounce cans diced tomatoes (I use petite diced)
2 8-ounce cans tomato sauce
1 pound fully cooked smokes sausage, cut into ¼-inch slices
1 – 1 ½ pounds medium, fresh shrimp, peeled and deveined (I have used large frozen shrimp)
Jambalaya Mix
2 cups long-grain rice
6 tablespoons dried minced onion
2 tablespoons dried parsley flakes
2 tablespoons beef bouillon granules
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon salt
2 bay leaves
In a small bowl, combine rice, minced onion, parsley, beef bouillon granules, thyme, garlic powder, black pepper, cayenne pepper, salt and bay leaves.
I make the jambalaya mix days ahead and store in an airtight container. It makes it so easy to add when you’re ready to start the dish.
In a Dutch over, combine the jambalaya mix, water, tomatoes, tomato sauce and smoked sausage.
Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add the shrimp and cook for 5 to 7 minutes or until shrimp are pink.
Serve immediately with garlic bread.
