Smoked Sausage Jambalaya

by Jana Harvey on April 13, 2011

Spicy, rich and super tasty which makes this perfect to pair with our Amador County Old Vine Zinfandel.

1/2 lb smoked sausage (Andouille or Kielbasa) cut into 1/4 inch-thick slices
2 1/2 cups water
1 (15-ounce) can diced tomatoes
1 cup tomato soup
1 bay leaf
3 tbsp. dried minced onion
1 tsp. dried thyme leaves
1 tsp. garlic powder
1 tbsp. dried parsley flakes
1 tsp. cayenne pepper
3 beef bullion cubes, crumbled
1 tsp. salt
1 cup long-grain rice
1 lb. frozen, precooked small shrimp

In a Dutch oven or large pot, combine water, tomatoes and tomato soup, stir well.  Add the sliced sausage, dry ingredients and rice, mix well.  Bring the mixture to a boil over medium-high heat.  Cover, reduce heat and let simmer for 20-25 minutes, or until desired consistency is reached.  Add shrimp and cook for an additional 5 minutes, or until shrimp are pink.


COOK TIME: 30-35 Minutes

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