Party Jambalaya

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) cans diced tomatoes
• 1 (8 ounce) cans 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 (OR DOUBLE up on Sausage and OMIT shrimp)

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:
3. In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage.
4. Bring mixture to a boil over medium-high head. 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.

(Credit to Paula Dean at the food network for the original recipe

LABEL: (13) In a heavy cooking pot ,combine mix, water, tomatoes, tomato sauce, & smoked sausage. Bring to boil over med-high heat. Cover & reduce heat & let simmer for 20 minutes. 7-7-16