Jambalaya Mix Recipe

Jambalaya Mix Recipe

  • 3 cups uncooked long grain rice
  • 3 tablespoons dried minced onion
  • 3 tablespoons dried parsley flakes
  • 4 teaspoons beef bouillon granules
  • 1 tablespoon dried chives
  • 3 teaspoons dried celery flakes
  • 1 1/2 teaspoons pepper
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried thyme
  • ADDITIONAL INGREDIENTS:
  • 2 cups water
  • 1/2 cup chopped green pepper
  • 1 (8 ounce) can tomato sauce
  • 1 pound fully cooked smoked sausage, cut into 1/4-inch slices
  • 1 pound uncooked medium shrimp, peeled and deveined
  1. In an airtight container, combine the first 10 ingredients. Store in a cool dry place for up to 6 months.
  2. To prepare jambalaya: In a saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender. In another saucepan, heat tomato sauce and sausage. Cook shrimp in boiling water until pink; drain. Stir into sausage mixture. Serve over rice mixture. Yield: 4-6 servings.
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