Jambalaya Mix in a Jar
INGREDIENTS
- 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
DIRECTIONS
- 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.
- Cooking Jambalaya
- 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.
- 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.