Shrimp jambalaya mix with recipe
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Crumbled chicken bouillon cubes | |
| ½ | teaspoon | Dried thyme |
| 1 | Bay leaf | |
| ½ | teaspoon | Dried oregano |
| 1 | 1 2 cups raw converted rice | |
| ¼ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Ground black pepper JAMBALYA: |
| 1 | pounds | Andouille sausage, cut in 1\" pieces |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Chopped green pepper |
| 1 | Cupchopped celery | |
| 1 | cup | Chopped onion |
| 3 | Cloves garlic, minced | |
| 16 | ounces | Can chopped tomatoes |
| 7 | cups | Water |
| 1 | Recipe jambalaya mix | |
| 1 | pounds | Medium shrimp, cleaned |
Directions
Mix: Combine rice in one airtight container and the spices in another.
Shrimp Jambalaya: Cook sausage in oil over medium heat. remove all but 1 tb of the fat. Add the pepper, celery, onion, and garlic. Cook 15 minutes, scraping bottom of pan often. Add the tomatoes, stir to blend; raise heat to medium high and cook about 4 minutes. Add water Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94
Submitted By CAROLYN SHAW On 11-19-94