Jambalaya

• 1 cup long grain white rice
• 3 tablespoons dried minced onions
• 1 tablespoon dried parsley flakes
• 1 tablespoon beef bouillon granules
• 12 teaspoon dried thyme
• 12 teaspoon garlic powder
• 12 teaspoon black pepper
• 14 teaspoon cayenne pepper
• 14 teaspoon salt
• 1 bay leaf
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 12 lb fully cooked smoked sausage, such as Andouille, cut into 1/4-inch dice
• 34 lb large shrimp, peeled and deveined

1. In a medium bowl, combine the rice, onion, parsley flakes, bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.
2. In a Dutch oven, combine the rice mixture, 2 1/2 cups water, the diced tomatoes, tomato sauce, and sausage.
3. Bring to a boil over med-high heat.
4. Decrease to a simmer and cook, stirring occasionally, until the rice is tender, about 20 minutes.
5. Add the shrimp and cook until just opaque, 5-7 minutes; discard the bay leaf.
6. Dish it up while its hot.

long grain white rice, onions, parsley flakes, beef bouillon granules, thyme, garlic, black pepper, cayenne pepper, salt, bay leaf, tomatoes, tomato sauce, sausage, shrimp

Taken from www.food.com/recipe/jambalaya-510559 (may not work)