Dry Jambalaya Mix

The mix can also be used as a rice side dish. Store in airtight container for up to 6 months.

Photo by Berenice M.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

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 (optional)

  • 1

    teaspoon dried celery flakes

  • 1 1/2

    teaspoons pepper

  • 3/4

    teaspoons cayenne pepper

  • 3/4

    teaspoons garlic powder

  • 3/4

    teaspoons dried thyme

  • Store in airtight container for up to 6 months.

Directions

To prepare jambalaya: 2 cups water or broth 1/2 chopped green pepper 1 can (8 OZ.) tomato sauce 1 lb. fully cooked sausage of your choice cut into 1/4" slices 1 lb. uncooked medium shrimp peeled and deveined (frozen and be used once defrosted) In saucepan bring water and green pepper to a boil. Stir in 1 cup dry jambalaya mix. Return to a boil. Cover the pan and reduce heat to simmer for 18-20 minutes or until rice is tender. In another sauce pan heat tomato sauce and sausage. Cook shrimp in another pan with salted boiling water till they are pink, drain. Stir shrimp into sausage mixture. Serve either over rice mixture or mix the two together to distribute all ingredients

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