Tuesday, March 9, 2010



I went back and forth as to whether I should share this recipe, not because it wasn’t good, but because I don’t have a good picture of it! This is a simple dish that we have enjoyed all through college football season and continues to make a warm and hearty meal, so it is definitely something to share, so please forgive the photo. What I love about this recipe is that you can make the mix whenever you want and store it for later use. The mix could also be packaged up and given as a gift. This recipe provides all the Southern comfort you could want and has a little spicy kick. If you are a fan of spicy, I would substitute andouille sausage instead of smoked sausage for another little kick.


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Jambalaya mix (recipe below)

2 1/2 cups water

14 oz can diced tomatoes

8 oz 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

Jambalaya Mix:

1 cup long-grain rice

3 tablespoons 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

In a Dutch oven, combine 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 shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Source: www.foodnetwork.com/ Paula Deen

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