Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 423
  • Fat:
  • 21 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 163 mg
  • Sodium:
  • 1335 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 1 g
  • Protein:
  • 26 g

Jambalaya Mix

Keep Sybil Brown's zippy jambalaya mix on hand and a full-flavored meal is never far away. The Highland, California cook add shrimp, smoked sausage and a few other easy ingredients to the nicely seasoned rice mix to create a speedy skillet sensation.

SERVINGS

12-18

CATEGORY

Main Dish

PREP

10 min.

TOTAL

10 min.

INGREDIENTS

  • 3 cups uncooked long grain rice
  • 3 tablespoons dried minced onion
  • 3 tablespoons dried parsley flakes
  • 4 teaspoons beef bouillon granules
  • 1 tablespoon dried minced chives
  • 1 tablespoon 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 can (8 ounces) tomato sauce
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1 pound uncooked medium shrimp, peeled and deveined

DIRECTIONS

In a bowl, combine the first 10 ingredients. Divide into three equal batches; store in airtight containers in a cool dry place for up to 6 months. Yield: about 3 batches (3-1/3 cups total).
    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 with rice mixture. Yield: 4-6 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008