Jambalaya Mix In A Jar

• 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

1. In a large bowl, combine all the ingredients.
2. Divide evenly among three airtight containers (there will be alittle over 1 cup in each container).
3. Store in a dry, cool place for up to 6 months.
4. HERE'S THE INSTRUCTIONS TO MAKE THE JAMBALAYA.
5. In a saucepan bring 2 cups water and 1/2 cup chopped green bell pepper to a boil.
6. Stir in the contents of one jar of the dried mix, return to a boil.
7. Reduce heat, cover and simmer for 19 to 20 minutes or until rice is tender.
8. 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.
9. Add one pound of medium, peeled, deveined shrimp and cook until shrimp is pink.
10. Combine both pans.
11. More tomato sauce may be added if mixture is dry.

longgrain rice, onion flakes, parsley flakes, beef bouillon granules, chives, celery flakes, pepper, cayenne pepper, garlic powder, thyme

Taken from www.food.com/recipe/jambalaya-mix-in-a-jar-105351 (may not work)