Jambalaya Mix in a Jar
photo by Marsha D.
- Ready In:
- 5mins
- Ingredients:
- 10
- Yields:
-
3 gifts
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.