Jambalaya Mix

(makes 4 packages)

1/2 C sweet pepper flakes
1/2 C dried minced onions
1/4 C dried parsley
1/2 C beef bouillon granules
1 T garlic powder
1 T black pepper
2 T paprika
1 T dried oregano
2 tsp. salt
1 tsp. crushed red pepper
dash of ground red pepper (cayenne)
1/2 tsp. ground cumin
4 C uncooked rice, divided
4 bay leaves, divided

In a medium bowl, combine pepper flakes, onions, parsley, bouillon, garlic, pepper, paprika, oregano, salt, red pepper flakes, red pepper, and cumin. Place 1/3 cup spice mixture, 1 cup rice, and 1 bay leaf tnto a sandwich size ziplock bag.

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Jambalaya!
1 package Jambalaya mix
3 C water
16 oz. smoked sausage, sliced
1 can (14-1/2 oz.) diced tomatoes, drained

In a Dutch oven, bring water, sausage, tomatoes, and jambalaya mix to a boil over medium heat, stirring occassionally. Reduce heat to low, cover and simmer 23-28 minutes (stirring occasionally) or until most of the liquid is absorbed and the rice is tender. Remove bay leaf to serve.