Jambalaya Mix

Description
Makes 4 servings

Mix

 * 1 cup uncooked rice
 * ¼ cup dried green pepper flakes
 * ¼ cup dried celery flakes
 * 1 tablespoon dried onion flakes
 * 1 tablespoon dried parsley flakes
 * 1 tablespoon beef-flavored bouillon granules
 * 1 teaspoon paprika
 * ½ teaspoon ground black pepper
 * ¼ teaspoon garlic powder
 * ¼ teaspoon thyme
 * ¼ teaspoon ground red pepper

Jambalaya

 * 1 pound turkey or low-fat smoked sausage (cut into ¼-inch slices)
 * 2 cups water (use 1¾ cups for medium or short-grain rice, 2½ cups for brown rice)
 * 1 x 8-ounce can tomato sauce in large saucepan or dutch oven.

Mix

 * 1) Combine rice, pepper flakes, celery flakes, onion flakes, parsley flakes, bouillon granules, paprika, black pepper, garlic powder, thyme and red pepper.
 * 2) Store in airtight container or plastic bag.

Jambalaya

 * 1) Combine turkey or sausage, rice mix, water, and tomato sauce in large saucepan or Dutch oven.
 * 2) Bring to a boil; stir once or twice.
 * 3) Reduce heat to simmer; cover and cook 15 minutes (25 minutes for parboiled rice, 45 to 50 minutes for brown rice) or until rice is tender and liquid is absorbed.
 * 4) Fluff with fork.