Jambalaya

0

Ingredients

  • Jambalaya mix, recipe follows
  • 2 1/2 cups water
  • 1 (400 g) tin diced tomatoes
  • 1 (225 g) tin tomato sauce
  • 225 g pound fully cooked smoked sausage, cut into 1/2 cm slices
  • 225 g to 340 g medium, fresh prawn, peeled and deveined

  • For the jambalaya mix:

  • 225 g long grain rice
  • 3 tbsps dried minced onion
  • 1 tbsp dried parsley flakes
  • 1 tbsp beef bouillon granules
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1 bay leaf

Use imperial measurements

Method

How to make Jambalaya

1) Make the jambalaya mix: 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) In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high head. 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.

3) Serve immediately.

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