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Jambalaya Mix

SUBMITTED BY: Sybil Brown

"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."
PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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Servings
 

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 chives
  • 3 teaspoons dried celery flakes
  • 1 1/2 teaspoons pepper
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried thyme
  • ADDITIONAL INGREDIENTS:
  • 2 cups water
  • 1/2 cup chopped green pepper
  • 1 (8 ounce) can tomato sauce
  • 1 pound fully cooked smoked sausage, cut into 1/4-inch slices
  • 1 pound uncooked medium shrimp, peeled and deveined

DIRECTIONS

  1. In an airtight container, combine the first 10 ingredients. Store in a cool dry place for up to 6 months.
  2. 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 boiling water until pink; drain. Stir into sausage mixture. Serve over rice mixture. Yield: 4-6 servings.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2007 by Jody
I made it by request by my daughter's friend. We were not super crazy about it. It may just... MORE


 
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