I watched the Food Network last week, several days in a row, and got some great ideas from Paula Deen and Giada de Laurentiis. When I saw Paula make this dish, I knew I had to try it. It was so simple and quick and looked fabulous. I was not disappointed!
from Paula Deen
Jambalaya mix (see recipe below)
2-1/2 cups water
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined
1 cup long grain white rice
1 Tbsp. 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
In a dutch oven or large pot, combine mix, water, tomatoes, tomato sauce, and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce and let simmer 20 minutes. Add shrimp and cook for an additional 5-7 minutes, or until shrimp are pink.
*I used about 1/8 tsp. of cayenne pepper because we don't like it too spicy. You can use less or more, depending on how well you can handle the heat!
*I used the amount of sausage called for, but next time I'll just use the full 14oz. that comes in the package. We like meat at our house.
*My 2-year-old boys polished their bowls. It's always a bonus when a good meal is also kid-friendly.