JAMBALAYA RICE RECIPE - (4.8/5)

Jambalaya Rice Recipe - (4.8/5) image

Provided by MJH

Number Of Ingredients 18

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SPICE MIX (MAKES 3 BATCHES):
3 cups uncooked long-grain rice
3 tablespoons dried onion flake
3 tablespoons dried parsley flake
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
JAMBALAYA (MAKES 1 BATCH):
2 cups water
1/2 cup green bell pepper, chopped
1 batch spice mix, from above
8 ounces tomato sauce
1 pound smoked sausage, cut into rounds
1 pound 22-24 count shrimp, peeled and deveined

Steps:

For the spice mix: Combine all ingredients and divide into 3 jars. Seal and add printed instructions if giving as a gift. Store up to 6 months. For the jambalaya: Bring the water to boil in a large sauce pan. Add the bell pepper and the spice mix and stir. Return to a boil, then reduce to a simmer. Cover and simmer for 15-25 minutes or until the rice is tender. In another saucepan, combine the tomato sauce and sausage. Stir in the shrimp and cook until they turn pink. Combine both pans and mix well. If the sauce is too thick, add a bit of water and stir.