Ingredients: 3 cups of uncooked long-grain rice ~ 3 Tablespoons of dried onion flakes ~ 3 Tablespoons of dried parsley flakes ~ 4 teaspoons of beef bouillon granules ~ 1 Tablespoon of minced dried chives ~ 1 Tablespoon of dried celery flakes ~ 1 1/2 teaspoons of black pepper ~ 3/4 teaspoon of cayenne pepper ~ 1/2 Tablespoon of garlic powder ~ 3/4 teaspoon of dried thyme
Directions: In a large bowl, combine all ingredients listed above. Divide evenly among three half-pint containers (a little over 1 cup in each container).
Directions: In a large bowl, combine all ingredients listed above. Divide evenly among three half-pint containers (a little over 1 cup in each container).
On the gift tag include: This can be stored in a dry, cool place for up to 6 months. To make Jambalaya: In a saucepan bring 2 cups of water and 1/2 cup of chopped green bell peppers to a boil. Stir in the contents of one jar of the dried mix, return to a boil. Reduce heat, cover and simmer for approximately 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, de-veined shrimp and cook until shrimp is pink. Combine both pans. If mixture is dry add more tomato sauce. Tomorrow, Granola In-A-Jar. ~ Chef ~
