Jambalaya Mix Recipe
Jambalaya Mix Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Keep Sybil Brown's zippy jambalaya mix on hand, and a full-flavored meal is never far away. The Highland, California, cook adds shrimp, smoked sausage and a few other easy ingredients to the nicely seasoned rice mix to create a speedy skillet sensation.
MAKES:
12-18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12-18 servings
TOTAL TIME:
Prep/Total Time: 25 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 shrimp (31-40 per pound), peeled and deveined

Directions

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 small saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer until rice is tender, 18-20 minutes.
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.
Originally published as Jambalaya Mix in Quick Cooking November/December 2001, p22

Nutritional Facts

1 cup: 423 calories, 21g fat (9g saturated fat), 163mg cholesterol, 1335mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 26g protein.

  • 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 shrimp (31-40 per pound), peeled and deveined
  1. 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).
  2. To prepare jambalaya: In a small saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer until rice is tender, 18-20 minutes.
  3. 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.
Originally published as Jambalaya Mix in Quick Cooking November/December 2001, p22

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MY REVIEW
wadeckiburn User ID: 815617 57024
Reviewed Feb. 15, 2012

"I just read the review from "crankysad", and she said she cooks it all in one pot, I was wondering how she did, how long and what she did exactly, would love to make this but can`t afford to go wrong."

MY REVIEW
crankysad User ID: 5474311 32802
Reviewed Jan. 14, 2011

"I got this gift recipe in a Jar for Christmas. We love it. We cook it as a one pot meal (takes 25 minutes and feeds the family) and we use italian sausage instead but it is great. Super quick and very tasty. When I run out of mix, I quickly make another batch. It's turning into a "Go To" staple for dinner. **If feeding kids, leave out cayenne and play with it. My kids can't handle spicy foods.**"

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