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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
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

Printed from tasteofhome.com Nov 19, 2008

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Jambalaya Mix cont.

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.