Jambalaya

Name: Jambalaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 1 bay leaf; 1 Tbsp beef bouillon granules; 227 grams tomato sauce; 397 grams diced tomatoes; 0 teaspoons cayenne pepper; 3 Tbsps dried minced onion; 1 Tbsp dried parsley flakes; 1 teaspoons garlic powder; 1 teaspoons ground black pepper; 237 milliliters long-grain rice; 0 teaspoons salt; 227 grams fresh shrimp, peeled and deveined; 227 grams fully cooked smoked sausage, cut into 1/4-inch slices; 1 teaspoons dried thyme leaves; 591 milliliters water

Jambalay This recipe is typical of Creole cuisine. It is a good option if you're following a gluten free and dairy free diet. If you have bay leaf, sausage, thyme leaves, and a few other ingredients on hand, you can make it. To use up the rice you could follow this main course with the Rice Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Watch how to make this recipe.

In a 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.

Ingredients you will need

Smoked Sausage

Tomato Sauce

Tomato

Water

Equipment you will use

Dutch Oven

Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Ingredients you will need

Shrimp

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.

Ingredients you will need

Cayenne Pepper

Beef Bouillon

Garlic Powder

Black Pepper

Bay Leaves

Parsley

Onion

Thyme

Rice

Salt

Equipment you will use

Bowl

Pour into cellophane bag. Store in an air-tight container.

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

bay leaf 1Tbsp

beef bouillon granules 227grams

tomato sauce 397grams

diced tomatoes 0teaspoons

cayenne pepper 3Tbsps

dried minced onion 1Tbsp

dried parsley flakes 1teaspoons

garlic powder 1teaspoons

ground black pepper 237milliliters

long-grain rice 0teaspoons

salt 227grams

fresh shrimp, peeled and deveined 227grams

fully cooked smoked sausage, cut into 1/4-inch slices 1teaspoons

dried thyme leaves 591milliliters

water

Recommended wine: Sauvignon Blanc, Rose Wine, Albarino

Cajun works really well with Sauvignon Blanc, rosé Wine, and Albarino. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more.