Jambalaya

This recipe is a little more committing in terms of at-home prep (you’ll need to get your hands on a food dehydrator) but it’s worth the effort to enjoy authentic Cajun cuisine by the campfire.

You’ll need:

• Large pot
• 6 cups treated water
• 1 small red or yellow bell pepper, diced
• 1 yellow onion, diced
• 1 stalk celery, diced
• 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 8-ounce can tomato sauce
• 1 teaspoon cajun or creole seasoning
• Pinch cayenne pepper
• 1 teaspoon crushed thyme
• 3 ounces andouille sausage
• 4-ounce can tiny shrimp
• 10-ounce can chunk chicken in water (undrained)
• 1-2 cups instant rice

At home: Cut andouille sausage into thin slices; break chicken into bite-sized pieces. Combine meats, veggies, sauces, and spices in a medium-sized pot. Simmer until heated through. Spread mixture evenly on dehydrator trays and dry thoroughly. Place dehydrated jambalaya in ziploc bag, along with uncooked rice.

At camp: Combine bag contents with 6 cups treated water in a large pot. Bring to a boil and stir well. Cover and let simmer for 15 minutes, until rice is fully cooked.