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Jambalaya Mix In A Jar Recipe

Jar Mix

Rating:

Makes 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 ½ teaspoons pepper
¾ teaspoon cayenne pepper
¾ teaspoon garlic powder
¾ 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.

In a saucepan, bring 2 cups water and ½ 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 ¼-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.
Jambalaya Mix In A Jar recipe and cooking instructions.