Jambalaya with shrimp and sausage

Ingredients:

Jambalaya

• 250-350 g fresh shrimp, peeled
• 250 g smoked sausage, cut into slices
• 2.5 cups of water
• 400 g diced tomatoes
• 250 g tomato sauce

Fragrant rice

• 1 cup long grain rice
• 3 tbsp. l. dried onions
• 1 tbsp. l. dried parsley
• 1 tbsp granulated bouillon
• 1/2 tsp dried thyme leaves
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 teaspoon salt
• 1 bay leaf

Preparation:

1. In a saucepan, combine the jambalaya mixture, water, tomatoes, tomato sauce, and smoked sausage. Bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes.
2. Add shrimp and cook for another 5-7 minutes, or until shrimp are pink.
   
   Riesling wine would go well with this dish.
   
   Jambalaya mix:
   
   In a small bowl, combine the rice, onion, parsley, bouillon granules, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Place in a plastic bag. Store in an airtight container.