Kwanzaa just isn’t the same without this spicy Creole dish.

    What You’ll Need

  • 2 ½ cups of water
  • 1 (14-ounce) can of tomato sauce
  • 1/2 pound of fully cooked smoked sausage, cut into ¼-inch slices
  • 1/2 to 3/4 pound of medium, fresh shrimp, peeled and deveined

In a Dutch oven, combine jambalaya mix (see below) with water, tomatoes, tomato sauce and smoked sausage. Bring the mixture to a boil over medium to high heat. Cover and reduce heat; let summer for about 20 minutes. Add shrimp and cook for 5 to 7 minutes, or until shrimp are pink in color.

Jambalaya Mix

  • 1 cup of long-grain rice
  • 3 tablespoons of dried minced onion
  • 1 tablespoon of dried parsley flakes
  • 1 tablespoon of beef bouillon granules
  • 1/2 teaspoon of dried thyme leaves
  • 1/2 teaspoon of garlic powder
  • 1/2 tablespoon of ground black pepper
  • 1/4 teaspoon of cayenne pepper
  • 1/4 tablespoon of salt
  • 1 bay leaf

Combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt and bay leaf into a small bowl. Pour into cellophane bag. Store in an air-tight container. Source: foodnetwork.com