Ingredients
3 cups uncooked long grain rice3 tablespoons dried minced onion3 tablespoons dried parsley flakes4 teaspoons beef bouillon granules1 tablespoon dried minced chives1 tablespoon dried celery flakes1-1/2 teaspoons pepper3/4 teaspoon cayenne pepper3/4 teaspoon garlic powder3/4 teaspoon dried thymeADDITIONAL INGREDIENTS:2 cups water1/2 cup chopped green pepper1 can (8 ounces) tomato sauce1 pound smoked sausage, cut into 1/4-inch slices1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Preparation
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).
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.
In another saucepan, heat tomato sauce and sausage. Cook shrimp in boiling water until pink; drain. Stir into sausage mixture. Serve with rice mixture.
