Taste of Home
Jambalaya Mix
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings per batch.
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.
Ingredients
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3 cups uncooked long grain rice
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3 tablespoons dried minced onion
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3 tablespoons dried parsley flakes
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4 teaspoons beef bouillon granules
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1 tablespoon dried minced chives
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1 tablespoon dried celery flakes
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1-1/2 teaspoons pepper
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3/4 teaspoon cayenne pepper
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3/4 teaspoon garlic powder
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3/4 teaspoon dried thyme
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ADDITIONAL INGREDIENTS:
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2 cups water
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1/2 cup chopped green pepper
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1 can (8 ounces) tomato sauce
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1 pound smoked sausage, cut into 1/4-inch slices
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Directions
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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).
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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.
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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.
Nutrition Facts
1 cup: 423 calories, 21g fat (9g saturated fat), 163mg cholesterol, 1335mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 26g protein.
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