Jambalaya

Recipe courtesy Paula Deen

Show: Paula's PartyEpisode: Let's Party!

Rated: 5 stars out of 5Rate itRead users' reviews (63)

RECIPE
COMMENTS & REVIEWS(63)

Cook Time:
30 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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Ingredients

Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

Directions

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.

Serve immediately.

Jambalaya Mix:

1 cup long-grain rice

3 tablespoons dried minced onion

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

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.

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Comments & Reviews

recipe Jambalaya
Andrea Jessup, MD 07-31-2009
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Awesome Homemade Mix
Rated: 5 stars out of 5

I have tried several Jambalaya recipes with mixed reviews and I am surprised to say this was the best one I have had to date... and was also the easiest and most uncomplicated. The only tweaks I made was to add fresh peppers and onions, which is how I personally like Jambalaya, but the rest was exact and it was awesome. The best thing I love about this recipe is the mix! I plan to keep it pre-made and on hand as this is a quick, throw everything in the pan and walk away meal.Read more
recipe Jambalaya
Casey Louisville, KY 04-18-2009
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Better than the local cajun resturant
Rated: 5 stars out of 5

I have never been to Louisiana, but I don't see how the flavors could be better. I have never made this with shirmp. I use... chicken and smoked sausage. This is an easy weeknight dinner if you prepare the mix before hand. I am going to make it with brown rice next time. My husband requests this dinner on a weekly basis. Thanks Paula!Read more
recipe Jambalaya
Crystal Aurora, CO 04-02-2009
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Easy, Delicious, and Can be tailored to your taste!
Rated: 5 stars out of 5

I made this last night and my fiancee loved it. We used chicken because we had no shrimp and I used fresh onion and garlic.... Next time I will add shrimp as well. Also might make corn bread to serve with this especially for sopping up (instead of licking the plate). This recipe is going in our recipe book.Thank Paula!Read more
recipe Jambalaya
Holly Kohler, WI 03-16-2009
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Thanks Paula!
Rated: 5 stars out of 5

I made this for my boyfriend the other day and he loved it! Luckily there was enough that he could have leftoevers. Next... time I will make a double batch and freeze the leftovers individually so he can just thaw them and warm them up! Thanks for another awesome recipe!Read more
recipe Jambalaya
Ale Richmond, CA 02-20-2009
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Delish!
Rated: 5 stars out of 5

I read the other reviews and doubled the meat and the rice! I also sautee fresh onions, garlics, and celery... very nice... touch. It was super easy and super yummy. Makes a lot of food, pretty presentation.... very, very good!Read more
recipe Jambalaya
MICHELE Statesville, NC 02-08-2009
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This hit the spot, in missing the deep south...
Rated: 5 stars out of 5

After spending almost 14 years on the Gulf Coast of West Florida, this reciepe hits the spot with my family.. For the last 18... months, we have been far removed from true southern cooking. So, I have been looking for a recipe that was easy and authentic to make... This is it, and it will be a permanent staple for our Southern dish list... The first time that I made it, I double everything, execpt the cayanne pepper because I used hot sausage and no salt. There was not a drop of rice in the pot left... Second time around, I made it as a doubled rice side dish without the sausage and shrimp. Again, I did not double the cayanne pepper, and did not add salt. It was the side dish to a southern meatloaf recipe, and again huge it with the family. My husband thought that I had it ship from New Orleans... Thanks Paula...Read more