Smoked Sausage Jambalaya

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

Recipe from Smithfield
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  • 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- 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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