Recipe by riffraff
Here's an unusual gift idea. After all the cookies and cakes in a jar here's a good tasting, easy gift giving idea. I put the ingredients in a small jar with instructions tied around the lid with a festive ribbon. I always list the ingredients on the back of the instructions. Cook time is just to make the jars of mix, not the making of the actual jambalaya.
- 3 cups uncooked long-grain rice
- 3 tablespoons dried onion flakes
- 3 tablespoons dried parsley flakes
- 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
- In a large bowl, combine all the ingredients.
- Divide evenly among three airtight containers (there will be alittle over 1 cup in each container).
- Store in a dry, cool place for up to 6 months.
- HERE'S THE INSTRUCTIONS TO MAKE THE JAMBALAYA.
- In a saucepan bring 2 cups water and 1/2 cup chopped green bell pepper to a boil.
- Stir in the contents of one jar of the dried mix, return to a boil.
- Reduce heat, cover and simmer for 19 to 20 minutes or until rice is tender.
- In another saucepan heat 8 ounces of tomato sauce and one pound of fully cooked smoked sausage that has been cut into 1/4 inch slices.
- Add one pound of medium, peeled, deveined shrimp and cook until shrimp is pink.
- Combine both pans.
- More tomato sauce may be added if mixture is dry.