Jambalaya Mix in a Jar
  • 3 cups uncooked long-grain rice
  • 3 tbsp minced onion
  • 3 tbsp parsley flakes
  • 4 tsp beef bouillon granules
  • 1 tbsp dried minced chives
  • 1 tbsp dried celery flakes
  • 1 1/2 tsp pepper
  • 3/4 tsp cayenne pepper
  • 3/4 tsp garlic powder
  • 3/4 tsp thyme
  1. In a large bowl, combine all ingredients. Divide evenly among three airtight containers (there will be a little over 1 cup in each container). Store in a dry, cool place for up to 6 months.
  2. Cooking Jambalaya
  3. In a saucepan, bring 2 cups water and 1/2 cup chopped green bell pepper to a boil. Stir in one portion of the dried mix; return to a boil. Reduce heat, cover and simmer for 18 to 20 minutes, or until the rice is tender.
  4. In another saucepan, heat 8 ounces of tomato sauce and 1 pound of fully cooked, smoked sausage that has been cut into 1/4-inch slices. Stir into rice mixture and serve.