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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Here's an unusual gift idea. After all the cookies and cakes in a jar here's a good tasting, easy gift giving idea. I put the ingredients in a small jar with instructions tied around the lid with a festive ribbon. I always list the ingredients on the back of the instructions. Cook time is just to make the jars of mix, not the making of the actual jambalaya. Ingredients:
3 cups uncooked long-grain rice |
3 tablespoons dried onion flakes |
3 tablespoons dried parsley flakes |
4 teaspoons beef bouillon granules |
1 tablespoon minced dried chives |
1 tablespoon dried celery flakes |
1 1/2 teaspoons pepper |
3/4 teaspoon cayenne pepper |
1/2 tablespoon garlic powder |
3/4 teaspoon dried thyme |
Directions:
1. In a large bowl, combine all the ingredients.
2. Divide evenly among three airtight containers (there will be alittle over 1 cup in each container).
3. Store in a dry, cool place for up to 6 months.
4. HERE'S THE INSTRUCTIONS TO MAKE THE JAMBALAYA.
5. In a saucepan bring 2 cups water and 1/2 cup chopped green bell pepper to a boil.
6. Stir in the contents of one jar of the dried mix, return to a boil.
7. Reduce heat, cover and simmer for 19 to 20 minutes or until rice is tender.
8. In another saucepan heat 8 ounces of tomato sauce and one pound of fully cooked smoked sausage that has been cut into 1/4 inch slices.
9. Add one pound of medium, peeled, deveined shrimp and cook until shrimp is pink.
10. Combine both pans.
11. More tomato sauce may be added if mixture is dry.
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