Smoked Sausage Jambalaya
Recipe from Smithfield

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

Smoked Sausage Jambalaya

by 1  person

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  • 1/2  pound 
    Smithfield Hickory Smoked Andouille Sausage, cut into 1/4-inch slices
  • 2 1/2  cups 
  • 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 
  • 1   cup 
    long-grain rice
  • 1/2 - 3/4  pound 
    medium, fresh shrimp, peeled and deveined.
In a Dutch oven add water, tomatoes, and 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 Deen:

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.
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