Three Meat Jambalaya
Emergency Essentials - June 26, 2012
Love Southern cooking? Try this delicious jambalaya recipe that uses exclusively food storage ingredients and see just how versatile your emergency preparedness stores can be.
If you like the warm and hearty flavors of Southern cooking, then you will love this Three Meat Jambalaya made exclusively from food storage. And if you aren't familiar with Jambalaya, there is no time like the present to familiarize yourself with this fun and flavorful dish.
1/2 cup freeze-dried celery*
1/2 cup freeze-dried green bell peppers*
2 tablespoons clarified butter
6-8 slices chopped Yoder's bacon
3 cups prepared chicken and/or vegetable broth
2-3 tablespoons chicken broth seasoning
1 1/2 cups rice
2 teaspoons Cajun spice mix
1/2 teaspoon worcestershire sauce (optional)
2 cups freeze-dried tomato dices*
1 1/2 cups freeze-dried corn*
2 cups cooked shrimp (optional)
1 cup freeze-dried sausage* (optional)
1 cup freeze-dried white chicken* (optional)
*Reconstitute before using. Follow directions on #10 can to reconstitute.
1. Reconstitute onions, celery, and bell peppers in 2 cups warm water for 5 minutes. Strain, set liquid aside for later.
2. In a large pot, saute onions, celery, and bell peppers in clarified butter for 3-5 minutes. Add Yoder's bacon and continue to saute for 2-3 minutes.
3. Add enough water to the leftover brother from the vegetables to total 3 cups. Add 2-3 Tbsp chicken broth seasoning to liquid and mix well.
4. Add liquid, rice, spices, and Worcestershire sauce to pot. Bring to a boil. Reduce heat, cover, and simmer 15-20 minutes until rice is done.
5. While rice is simmering, reconstitute tomatoes, corn, shrimp, sausage, and chicken. Add to rice when done.
6. Gently stir Jambalaya. Cover and let sit 3-5 minutes. Season to taste.
© Emergency Essentials for LDS Living, 2012.