Smoked Sausage Jambalaya

So very good, so Louisiana style good. You are not going to believe how easy this dish is to prepare.

Serves: 6
Cook Time: 30 Minutes

Ingredients

• 1/2 pound Smithfield Hickory Smoked Andouille Sausage, cut into 1/4-inch slices
• 2 1/2 cups water
• 1 (14-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 bay leaf
• 3 tablespoons dried minced onion
• 1 teaspoon dried thyme leaves
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley flakes
• 1 teaspoon cayenne pepper
• 3 beef bouillon cubes, crumbled
• 1 teaspoon salt
• 1 cup long-grain rice
• 1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.

Steps

In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.

A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.

Serving Suggestions

Serve with corn bread.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (9) Post Your Comment

charlenemoody
A very delicious dish;love having it around for very special Family Events!

tizzylish
This jambalaya recipe is so delicious and easy, that I make it once a month. My grandson is always thrilled when he comes to visit and finds leftover jambalaya in the fridge. Believe me, those leftovers don't last long!

Denise Rose
We found the recipe very simple and very delicious. Just the right amount of spice. Will make again.

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