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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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

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


  1. 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.
  2. Serve immediately.

Jambalaya Mix:

  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.