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  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main



For the 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

For the Jambalaya:

  • 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 pound medium fresh shrimp, peeled and deveined


To prepare the Jambalaya mix:

  1. In a small bowl, combine long-grain rice, onion, parsley, bouillon, thyme, garlic powder, pepper, cayenne, salt and bay leaf.

To prepare the Jambalaya:

  1. In a Dutch oven over medium-high heat, combine the Jambalaya mix, water, tomatoes, tomato sauce and smoked sausage.
  2. Bring mixture to a boil. Cover, reduce heat to low and simmer, about 20 minutes.
  3. Add shrimp, and cook until shrimp turn pink, about 5 to 7 minutes.


Jambalaya mix can be prepared in advance and stored in an airtight container.