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.
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
Directions
- Combine the first 10 ingredients. Divide into three equal batches; store in airtight containers in a cool, dry place for up to 6 months. <B>Yield:</B> about 3 batches (3-1/3 cups total).
- <B>To prepare jambalaya:</B> 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.
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