Jambalaya

Jambalaya

Recipe by Chef Paula Deen

Servings: 6
Cook Time: 30 min

• 1/2 pound Smithfield® Smoked Sausage, cut into 1/4-inch slices
• 2 1/2 cups water
• 1 (14-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 bay leaf
• 3 tablespoons dried minced onion
• 1 teaspoon dried thyme leaves
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley flakes
• 1 teaspoon cayenne pepper
• 3 beef bouillon cubes, crumbled
• 1 teaspoon salt
• 1 cup long-grain rice
• 1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. 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 minutes, or until shrimp are pink. You do not want to overcook the shrimp.

A TIP FROM PAULA: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.