Categories: Main Dish, Paula Deen, Pork, Shrimp

Ingredients

• JAMBALAYA MIX:
• 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
• EVERYTHING ELSE:
• 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: in a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage.

3. Bring mixture to a boil over medium-high heat.

4. 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.

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