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For busy cooks:

Paula Dean’s Fast Jambalaya:

* Jambalaya Mix, recipe follows
* 2 1/2 cups water
* 1 (14-ounce) can diced tomatoes
* 1 (8-ounce) can tomato sauce
* 1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
* 1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

Directions

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Jambalaya Mix:

1 cup long-grain rice

3 tablespoons dried minced onion

1 tablespoon dried parsley flakes

1 tablespoon beef bouillon granules

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 bay leaf

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

Well, to make it well, you need fresh ground bulk chorizo $1.99 lb (not that greasy stuff in a plastic tube)

First dice 2 potatoes and fry it brown (remove and drain, discard oil)

Reduce the heat to med low and add the chorizo to the skillet, After it cooks through add peppers if you like. Let them saute, add white diced onion (dont get it to soft) then reduce heat to low/low and add 6 to 8 eggs per lb of chorizo.
Stir/scramble it through till fluffy.

Mix in fried taters, Spoon onto large tortillas, add cheese (dry is best as it wont make the taters soggy) Add a lil cilantro if you like, Roll them up and serve with your choice of salsa/hot sauce.

$5-$7 is gonna make about 10 foot long fat burritos