There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. This recipe uses tomato powder and is a New Orleans Creole-style "red" jambalaya.
3/8 cup Bear Creek "Darn Good" Chili Mix
4 Tablespoons Harmony House Tomato Powder
1/4 teaspoon McCormick Old Bay Seasoning
1/3 cup Provident Pantry - Freeze Dried Sausage Crumbles
1/3 cup Provident Pantry - Freeze Dried Cooked Shrimp
1/3 cup Provident Pantry - Freeze Dried White Chicken
Place in a small plastic bag the freeze dried sausage, shrimp and chicken. Close with a knot. In a quart ziplock freezer bag, combine the chili mix, tomato powder and Old Bay Seasoning with a copy of the "At Camp" instructions and the sealed bag of freeze dried meat.
Package Weight: 7.4 oz.
Put 4 cups of water in a medium pot with the chili mix to boil. Simmer uncovered for 20 - 25 minutes, stirring frequently. Shut off the heat and add the bag of chicken and shrimp. Cover and allow to finish cooking in an insulated cozy for 5 minutes. Add more water if necessary to reach the desired consistency.
- Servings Per Recipe: 1
- Amount Per Serving: 3.5 cups
- Calories: 622.2
- Total Fat: 37.8 g
- Cholesterol: 181.5 mg
- Sodium: 1937.7 mg
- Total Carbs: 65 g
- Dietary Fiber: 11 g
- Protein: 48.4 g