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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Keep Sybil Brown's zippy jambalaya mix on hand and a full-flavored meal is never far away. The Highland, California cook add shrimp, smoked sausage and a few other easy ingredients to the nicely seasoned rice mix to create a speedy skillet sensation. 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 johnsonville® smoked sausage, cut into 1/4-inch slices |
1 pound uncooked medium shrimp, peeled and deveined |
Directions:
1. In a bowl, 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 saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender.
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. Yield: 4-6 servings.
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