A delightful and flavorful Creole Jambalaya recipe that brings the taste of Louisiana to your table.
Combine the rice, parsley, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf in a mixing bowl.
Mixing the spices with the rice ensures even distribution of flavors.
Heat a Dutch oven over medium heat and add the chopped onion. Sauté until translucent.
Cooking the onion first enhances its sweetness and depth of flavor.
Add the prepared spice mix, diced tomatoes, tomato sauce, and water to the Dutch oven. Stir well.
Ensure the mixture is well combined to avoid clumps of spices.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
Check occasionally to ensure the rice doesn't stick to the bottom of the pot.
Add the smoked sausage and shrimp to the pot. Stir gently and cook for an additional 5-7 minutes, until the shrimp are pink and cooked through.
Avoid overcooking the shrimp to maintain their tender texture.
Serve the jambalaya hot, garnished with fresh parsley if desired.
Serving immediately ensures the best flavor and texture.
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