Jambalaya Mix 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Jambalaya Mix cont. 1 can (8 ounces) tomato sauce 1 pound smoked sausage, cut into 1/4-inch slices 1 pound uncooked medium shrimp, peeled and deveined 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Jambalaya Mix with rice mixture. Yield: 4-6 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008