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Jambalaya Mix

Total Time

Prep/Total Time: 25 min.

Makes

6 servings per batch

Keep Sybil Brown's zippy jambalaya mix on hand, and a full-flavored meal is never far away. The Highland, California, cook adds shrimp, smoked sausage and a few other easy ingredients to the nicely seasoned rice mix to create a speedy skillet sensation.
Jambalaya Mix Recipe photo by Taste of Home

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 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
  • ADDITIONAL INGREDIENTS:
  • 2 cups water
  • 1/2 cup chopped green pepper
  • 1 can (8 ounces) tomato sauce
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Directions

  1. Combine the first 10 ingredients. Divide into three equal batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: about 3 batches (3-1/3 cups total).
  2. To prepare jambalaya: In a small saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer until rice is tender, 18-20 minutes.
  3. In another saucepan, heat tomato sauce and sausage. Cook shrimp in boiling water until pink; drain. Stir into sausage mixture. Serve with rice mixture.

Nutrition Facts

1 cup: 423 calories, 21g fat (9g saturated fat), 163mg cholesterol, 1335mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 26g protein.

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