Jambalaya
Source of Recipe
Online
Recipe Introduction
Makes three 1 plus cup containers.
List of 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 thymeRecipe
In a large bowl, combine all ingredients. Divide evenly among three airtight containers (there will be a little over 1 cup in each container). Store in a dry, cool place for up to 6 months.
Jambalaya
2 c water
1/2 c chopped green bell pepper
8oz. tomato sauce
1 lb. fully cooked smoked sausage
1 lb. medium-size, peeled, de-veined shrimp
In a saucepan, bring water and bell pepper to a boil. Stir in jar of dried mix; return to a boil. Reduce heat, cover and simmer for 18 to 20 minutes, or until the rice is tender.
In another saucepan, heat tomato sauce and sausage that has been cut into 1/4-inch slices.
Meanwhile, in another saucepan, cook shrimp in water until pink and cooked through. Drain. Stir shrimp into sausage mixture. Spoon rice onto plates and spoon the sausage-shrimp mixture on top.
Makes 4 to 6 servings.
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