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."

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PREP TIME	10 Min
READY IN	10 Min

SERVINGS

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Servings
USMETRIC

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

In an airtight container, combine the first 10 ingredients. Store in a cool dry place for up to 6 months.
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.