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 (40 Gm) Bear Creek "Darn Good" Chili Mix
4 Tablespoons (42 Gm) Harmony House Tomato Powder
1/4 teaspoon McCormick Old Bay Seasoning
1/3 cup (23 Gm) Emergency Essentials Sausage Crumbles, freeze dried
1/3 cup (13 Gm) Emergency Essentials Cooked Shrimp, freeze dried
1/3 cup (16 Gm) Emergency Essentials White Chicken, freeze dried
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.
Place the chili mix in a medium pot. Add 4 cups of water (fill to the 900 ml mark). Cover, bring to a boil stirring frequently. Add the bag of chicken and shrimp. Cook until the beans and rice are tender. Allow to finish cooking in an insulated cozy if not quite tender.
- 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