Jambalaya

Name: Jambalaya
Ingredients: 1 cup long grain white rice; 3 tablespoons dried minced onions; 1 tablespoon dried parsley flakes; 1 tablespoon beef bouillon granules; 12 teaspoon dried thyme; 12 teaspoon garlic powder; 12 teaspoon black pepper; 14 teaspoon cayenne pepper; 14 teaspoon salt; 1 bay leaf; 1 (14 1/2 ounce) can diced tomatoes; 1 (8 ounce) can tomato sauce; 12 lb fully cooked smoked sausage, such as Andouille, cut into 1/4-inch dice; 34 lb large shrimp, peeled and deveined

14 ingredients

6 steps

Ingredients

1 cup long grain white rice
3 tablespoons dried minced onions
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
12 teaspoon dried thyme
12 teaspoon garlic powder
12 teaspoon black pepper
14 teaspoon cayenne pepper
14 teaspoon salt
1 bay leaf
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
12 lb fully cooked smoked sausage, such as Andouille, cut into 1/4-inch dice
34 lb large shrimp, peeled and deveined

Directions

1

In a medium bowl, combine the rice, onion, parsley flakes, bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.
2

In a Dutch oven, combine the rice mixture, 2 1/2 cups water, the diced tomatoes, tomato sauce, and sausage.
3

Bring to a boil over med-high heat.
4

Decrease to a simmer and cook, stirring occasionally, until the rice is tender, about 20 minutes.
5

Add the shrimp and cook until just opaque, 5-7 minutes; discard the bay leaf.
6

Dish it up while its hot.