Jambalaya mix
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A pint jar of rice, dried vegetables and Creole spices. Add smoked sausage, canned tomatoes and water for a six-serving jambalaya, with shrimp if you like.
Ingredients
Dry mix
- 1 cup long-grain white rice
- 2 Tbsp dehydrated onion flakes
- 2 Tbsp dehydrated red and green bell pepper
- 1 Tbsp dehydrated celery (optional)
- 1 Tbsp chicken bouillon powder or a no-MSG substitute
- 1 tsp each: garlic powder smoked paprika, dried thyme, dried oregano, chili powder
- ½ tsp cayenne adjusted to taste
- ½ tsp black pepper
- 1 bay leaf tucked along the side of the jar
To cook
- 1 Tbsp oil
- ½ lb sliced smoked sausage
- 2½ cups water or broth
- one 14.5 oz can diced tomatoes undrained
- ½ lb shrimp (optional)
Equipment
- pint jars
- skillet
Directions
- Fill a pint jar with the dry mix, slipping the bay leaf down along the side, and close it.
Notes
To cook: heat 1 Tbsp oil in a large skillet and brown the sausage. Stir in the jar contents and 2½ cups water or broth. Add the tomatoes. Bring to a boil, reduce heat, cover, simmer 18–20 minutes until rice is tender. Optional: add shrimp during the last 5 minutes. Remove the bay leaf, fluff, serve hot.
Storage: sealed jar in a cool, dry pantry 6 to 8 months; spices lose potency before the mix spoils. Gift tag should list adding sausage, a can of tomatoes, and water.
Nutrition
Serving: 96g | Calories: 251kcal | Carbohydrates: 28g | Protein: 7.8g | Fat: 12g | Saturated Fat: 3.7g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 216mg | Potassium: 192mg | Fiber: 0.9g | Sugar: 1.5g | Vitamin A: 189IU | Vitamin C: 6.3mg | Calcium: 22mg | Iron: 2.3mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 6 servings from the whole mix with 1 Tbsp oil, ½ lb sliced smoked sausage, 2½ cups water or broth, one 14.5 oz can diced tomatoes, undrained; long-grain white rice counted as dry long-grain white rice, oil counted as vegetable oil, ½ lb sliced smoked sausage counted as Italian pork sausage, raw. Brands and portions vary, so use it only as an approximation.
