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| RECIPE FOR JAMBALAYA MIX IN A JAR |
| Title: | Jambalaya Mix In A Jar | | Category: | Jar Mix | | Rating: |  | Instructions:
Jambalaya Mix in a JarMakes three 1 plus cup containers. 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 thyme 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. JambalayaIn a saucepan, bring 2 cups water and 1/2 cup chopped green bell pepper to a boil. Stir in one portion of the 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 8 ounces of tomato sauce and 1 pound of fully cooked, smoked sausage that has been cut into 1/4-inch slices. Meanwhile, in another saucepan, cook 1 pound of medium-sized, peeled, de-veined 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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