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Jambalaya Mix

 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.
12-18 ServingsPrep/Total Time: 10 min.


  • 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
  • 2 cups water
  • 1/2 cup chopped green pepper
  • 1 can (8 ounces) tomato sauce
  • 1 pound Johnsonville® 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

2 of 2

Jambalaya Mix (continued)

Directions (continued)

  • boiling water until pink; drain. Stir into sausage mixture. Serve
  • with rice mixture. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 423 calories, 21 g fat (9 g saturated fat), 163 mg cholesterol, 1,335 mg sodium, 30 g carbohydrate, 1 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.