Jambalaya Mix

• 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
• 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

1. Combine the first 10 ingredients. Divide into three equal batches; store in airtight containers in a cool, dry place for up to 6 months.
2. about 3 batches (3-1/3 cups total).
3. 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.
4. In another saucepan, heat tomato sauce and sausage. Cook shrimp in boiling water until pink; drain. Stir into sausage mixture. Serve with rice mixture.

long grain rice, onion, parsley flakes, beef bouillon granules, chives, celery flakes, pepper, cayenne pepper, garlic, thyme, water, green pepper, tomato sauce, sausage, shrimp

Taken from www.tasteofhome.com/recipes/jambalaya-mix/ (may not work)