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    Jack Daniel's Marinade View Edit
    Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce View Edit
    Jamaican Jerk Flank Steak View Edit
    Jambalaya View Edit

    Servings: Not specified

    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: 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.

    Ingredients
    • 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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 20 minutes Cook Time: 30 minutes Yield: 4 to 6 servings

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