Serves: 5
Total Calories: 36
AT HOME:
1. Pack fresh veggies in paper bags or sealable plastic container.
2. Put dry ingredients into sealable snack bag.
AT CAMP:
1. If using dehydrated, rehydrate veggies.
2. Dice JackPack! sausage and cheese.
3. Chop chicken.
4. Sauté vegetables and sausage chunks in oil until tender.
5. Add water; bring to boil.
6. Add chicken and beans and rice package.
7. Simmer, covered 8 min.
8. Sprinkle with cheese.
9. Remove from heat and let stand, covered 3 minutes.
Fun Fact: While you hike, soak lentils in an extra water bottle (2 cups water to 1 cup lentils). At the end of the day, simmer until tender (it only takes a few minutes), then use in soups, salads, wraps, etc.
This Easy, Cheesy Southern Jambalaya recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.
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