Jambalaya Mix In A Jar - cooking recipe

Ingredients

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

Preparation

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