Jambalaya

Ingredients

• 1  bay leaf 
• 1 tablespoon beef bouillon granules 
• 8 ounce tomato sauce canned
• 14 ounce canned tomatoes diced canned
• 0.3 teaspoon cayenne pepper 
• 3 tablespoons onion dried minced
• 1 tablespoon parsley flakes dried
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon ground pepper black
• 1 cup rice long-grain
• 0.3 teaspoon salt 
• 0.5 pound shrimp fresh deveined peeled
• 0.5 pound sausage smoked fully cooked cut into 1/4-inch slices
• 0.5 teaspoon thyme leaves dried
• 2.5 cups water 

Equipment

• bowl
• dutch oven

Directions

1. Watch how to make this recipe.
2. In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes.
3. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
4. In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.
5. Pour into cellophane bag. Store in an air-tight container.