Best Jambalaya Mix In A Jar Recipes

JAMBALAYA MIX

Jambalaya Mix image

I found a version of this recipe on recipelion.com, but have tweaked it a bit (especially in regards to the cooking day ingredients). Not only will this make a great gift, but it's an extremely fast way to cook jambalaya (and has, after one cooking, become my go to recipe). I think you could probably even use canned chicken and it would still be excellent. I am posting this for the $70/week meal challenge

Provided by JanieTeachGal

Categories White Rice

Time 40m

Yield 1 huge pot of goodness, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup raw long-grain rice
1 tablespoon onion flakes
1 teaspoon dried celery flakes
1 tablespoon green pepper flakes (I know Zatarain's puts these out, and they can sometimes be found in bulk spice bins)
1 tablespoon parsley flakes
1 bay leaf (I used 3 small ones)
2 teaspoons beef bouillon granules (I used 2 bouillon cubes)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper (always use freshly ground)
1/2 teaspoon thyme (I used leaves, not the ground)
1/4-1/2 teaspoon cayenne
3 cups water (low sodium if chicken broth) or 3 cups chicken broth (low sodium if chicken broth)
1 (14 ounce) can petite diced tomatoes (I used tomatoes with chilies and some complained about the spice)
12 ounces cooked smoked sausage, chopped
8 ounces cooked boneless skinless chicken breasts, chopped

Steps:

Combine through cayenne pepper in a jar or baggy to make as a gift. Attach ingrdients and the following instructions to the gift. (Or, simply make the mix to use at home.).
Place mix, water (or broth), and tomatoes (with juice) and bring to a boil. Reduce heat to simmer. Add sausage and cook 20 minutes or until almost all the liquid is absorbed (It will probably take more, closer to 30 minutes). Add chicken and cook five minutes more. Remove and discard bay leaf.

JAMBALAYA MIX

Jambalaya Mix image

Keep Sybil Brown's zippy jambalaya mix on hand, and a full-flavored meal is never far away. The Highland, California, cook adds shrimp, smoked sausage and a few other easy ingredients to the nicely seasoned rice mix to create a speedy skillet sensation.

Provided by Taste of Home

Time 25m

Yield 6 servings per batch.

Number Of Ingredients 16

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 smoked sausage, cut into 1/4-inch slices
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

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.

Nutrition Facts : Calories 423 calories, Fat 21g fat (9g saturated fat), Cholesterol 163mg cholesterol, Sodium 1335mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

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