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Chicken Jambalaya

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  • Chicken Jambalaya

    5 grams - Freeze Dried Chicken
    7 grams - Dehydrated Chopped Onion
    5 grams - Dehydrated Leeks
    2 grams - Freeze Dried Celery
    5 grams - Freeze Dried Bell Pepper
    56 grams - Rice (Real or Instant)
    2 grams - Dehydrated Green Onion
    7 grams - Creole Seasoning
    7 grams - Dehydrated Diced Tomato
    7 grams - Tomato Powder
    7 grams - Chicken Stock Powder
    1 gram - Black Pepper
    1 gram - Salt
    28 grams - Dried Chorizo Sausage
    14 grams - Olive Oil
    8 ounces - Water

    Calories - 680
    Dry Weight - 5.6 ounces

    1) Combine all ingredients except the sausage and olive oil in a zip lock bag
    2) Mix all ingredients with water in pot with cold water.
    3) Bring to a simmer and cook for 10 to 12 minutes (Unless your a heathen that uses instant rice)
    4) Let sit for another 10 minutes to allow the rice to fully cook and for the vegetables to fully hydrate.

    I know that andouille is traditionally the right sausage to use but I have not seen any one ounce portion packs.
    Sometimes you will never know the value of a moment until it becomes a memory.
    Dr. Seuss Cof123

    61,894 times read

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