Jambalaya with shrimp and sausage

Jambalaya with shrimp and sausage – a detailed recipe cooking. Time: 45 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Jambalaya

• 250-350 gr. fresh shrimp peeled
• 250 gr smoked sausage sliced
• 2.5 tbsp. water
• 400 gr. diced tomatoes
• 250 gr tomato sauce

Fragrant rice

• 1 tbsp. long grain rice
• 3 tbsp. l dried onion
• 1 tbsp. l dried parsley
• 1 tbsp. l granular broth
• 1/2 tsp dried thyme leaves
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 bay leaf

Recipes with similar ingredients: shrimp, sausage, rice long-grain, garlic powder, cayenne powder, laurel leaf, thyme, parsley

Recipe preparation:

1. In a cauldron, mix a mixture of jambalaya, water, tomatoes, tomato sauce and smoked sausage. Bring the mixture to a boil. Cover lid, reduce heat and simmer for 20 minutes.
2. Add the shrimp and cook another 5-7 minutes, or until the shrimp turn pink. Riesling wine will do. jambalaya: In a small bowl, mix rice, onion, parsley, broth granules, thyme, garlic powder, black pepper, cayenne pepper, salt and bay leaf. Put in a plastic bag. Keep in an airtight container.