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Sun-Dried Tomato & Sausage Jambalaya Mix

soups & stews, mixes, sausage & processed meats

1 cup white basmati rice
5 sun-dried tomatoes
--not packed in oil
--snipped into small pieces
2 tablespoons dried soup greens
1/2 chicken bouillon cube; crumbled
--3/8 inch cube
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon turmeric
1 large pinch of cayenne pepper
--or more to taste
1 pinch garlic powder
1 ounce hard; dried smoked sausage
2 1/4 cups water


In an airtight plastic bag, combine all ingredients except sausage and water. Seal bag.


Dice sausage. In a medium saucepan, bring water to a boil. Add jambalaya mix and sausage to water and return to a boil. Cover and cook over low heat for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Serve.

Makes about 1 2/3 cups dry mix and 3 1/2 cup, cooked jambalaya, for 2 servings.

435 calories per serving; 11 grams protein; 7 grams fat (2.5 grams saturated fat); 80 grams carbohydrate; 640 mg sodium; 11 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 2 servings

Preparation Time: 0:00

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