Prep 5 mins
Cook 0 mins
Here's an unusual gift idea. After all the cookies and cakes in a jar here's a good tasting, easy gift giving idea. I put the ingredients in a small jar with instructions tied around the lid with a festive ribbon. I always list the ingredients on the back of the instructions. Cook time is just to make the jars of mix, not the making of the actual jambalaya.
- 709.77 ml uncooked long-grain rice
- 44.37 ml dried onion flakes
- 44.37 ml dried parsley flakes
- 19.71 ml beef bouillon granules
- 14.79 ml minced dried chives
- 14.79 ml dried celery flakes
- 7.39 ml pepper
- 3.69 ml cayenne pepper
- 7.39 ml garlic powder
- 3.69 ml dried thyme
- In a large bowl, combine all the ingredients.
- Divide evenly among three airtight containers (there will be alittle over 1 cup in each container).
- Store in a dry, cool place for up to 6 months.
- HERE'S THE INSTRUCTIONS TO MAKE THE JAMBALAYA.
- In a saucepan bring 2 cups water and 1/2 cup chopped green bell pepper to a boil.
- Stir in the contents of one jar of the dried mix, return to a boil.
- Reduce heat, cover and simmer for 19 to 20 minutes or until rice is tender.
- In another saucepan heat 8 ounces of tomato sauce and one pound of fully cooked smoked sausage that has been cut into 1/4 inch slices.
- Add one pound of medium, peeled, deveined shrimp and cook until shrimp is pink.
- Combine both pans.
- More tomato sauce may be added if mixture is dry.
Great recipe! I would use canned or dehydrated shrimp and substitute smoked summer sausage to make this even more "disaster" friendly. Don't forget the can opener!
This is awesome. The only thing different I did was add dried bell pepper flakes to the mix and omitted the fresh ones.
I haven't tried this yet, (Ijust found it today), but it looks like it will be good! I love the jar idea, I put alot of mixes in jars, they keep better and look great in a kitchen for us "homestyle" cooks! I have only given 4 stars because I haven't made it yet, then I'll review again.