It's January and my favorite time of year to make soup! So in spite of the almost-70 degree weather that we've been having, last night I made some Jambalaya! Contrary to popular belief, there are a few Paula Deen recipes that do not require a stick (or 2!) of butter, and this happens to be one of 'em.
Ingredients Jambalaya Mix (listed below) 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 1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined
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
My Modifications: 1. I don't like sausage so I replaced it with bay scallops. 2. I had some potatoes that I had to use so I added 5 diced Yukon potatoes 3. I used wild rice instead of long-grain rice.
Directions 1. In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. 2. Bring mixture to a boil over medium-high heat. 3. Cover, reduce heat and let simmer for 20 minutes. 4. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
It makes a huge pot so I plated the leftovers into Glad containers and put them in the fridge and freezer for future meals.
Here's the video of her making this.