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Jambalaya
Serves 8
5 cups water2 (14.5 ounce) can diced tomatoes
2 (8-ounce) can tomato sauce
1 pound fully cooked smoked sausage, cut into 1/4-inch slices
1-2 pounds of frozen peeled cooked shrimp
Jambalaya mix below
In a 12 inch Dutch oven, combine 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 just long enough to heat up and serve
Jambalaya Mix:
2 cups uncooked (not instant) long-grain rice
6 tablespoons dried minced onion
2 tablespoon dried parsley flakes
2 tablespoon beef bouillon granules (just smash one of your cubes in a baggy)
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 bay leaves