Backpacker's Jambalaya

If you like spicy food, this recipe will become a backpacking favorite. Packed with proteins, this recipe brings good satiety for a relatively low calorie count. Long distance backpackers, don’t hesitate to prepare both servings for yourself! And if you have some leftovers of chorizo, it makes a great addition to your lunch the following day.

Ingredients

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• ½ cup (120 ml) rice
• 2 tbsp (30 ml) dried onion flakes
• 3 tbsp (45 ml) dried bell peppers (I used a mix of green and red peppers)
• 1 tsp (5 ml) chicken broth powder
• ½ tsp (2 ml) of each: garlic powder, dried oregano and paprika
• ¼ tsp (1 ml) cayenne pepper
• ½ tbsp (7 ml) dried tomato powder
• 1 cup (250 ml) freeze dried chicken
• 5 oz (150g) dry chorizo sausage

Equipment

• Stove + fuel
• Pot large enough for 2 liters (8 cups)
• Wooden spoon to mix
• Knife to cut the chorizo
• Bowls to eat (you could always eat directly in the pot, no judgement here!)
• sporks or spoon

At home

1. Mix all the ingredients, except for the chorizo in bag #1.
2. Pack the chorizo separately.
3. Write recipe instructions on bags.

At camp

1. Pour 3 cups (750 ml) of water and the content of bag #1 in a pot.
2. Bring it to boil and simmer until the rice is fully cooked.
3. In the meantime, cut the chorizo in cubes.
4. Add the chorizo in the cooked rice mix.
5. Mix well and enjoy!