Jambalaya

A friend of mine gave me a homemade dry mix and instructions (from Southern Living, I believe) as a secret pal gift a few years ago. It tastes great! If you want to make it more "authentic" with veggies instead of seasonings, just make substitutions.

Dry mix:
1 c. uncooked long-grain rice
1 Tbsp. minced onion
1 Tbsp. green pepper flakes
1 Tbsp. dried parsley flakes
1 bay leaf
2 tsp. beef bouillon granules
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. dried thyme
1/8 - 1/4 tsp. crushed red pepper, depending on your personal preference

Remainder of recipe:
3 c. water
1 8-oz. can tomato sauce
1 c. cooked chicken, chopped
1 c. cooked ham or smoked sausage, diced

Bring mix, water, and tomato sauce to a boil in a large covered skillet; stir in meat.

Cover, reduce heat, and simmer 20-25 minutes or until rice is tender.

Remove and discard bay leaf.

Serves 8.

Note: If you use brown rice, your cooking time will need to be extended to 45-60 minutes, depending on the package instructions. Also, add one additional cup of water to keep jambalaya from sticking.