Dehydrated Seafood Jambalaya
Try this Dehydrated Seafood Jambalaya recipe for a satisfying, one-pot meal you can enjoy in the field or at the campsite. This flavorful dish features Zatarain’s Jambalaya Rice combined with shrimp, imitation crab meat, RoTel diced tomatoes with green chilies, and colorful bell peppers. Dehydrated okra rounds out the mix, giving it that classic Southern texture and taste. Whether you're prepping dehydrated food for backpacking or stocking up on the best foods to dehydrate for long-term storage, this recipe deserves a spot in your dehydrator cookbook.
Equipment
- Labeling materials (masking tape, waterproof all-weather pen)
Ingredients
Dry Ingredients
- 45 grams dehydrated Zatarain's Jambalaya Rice
- 20 grams dehydrated shrimp
- 30 grams dehydrated imitation crab meat
- 10 grams dehydrated RoTel Diced Tomatoes with Green Chilies
- 3 grams dehydrated bell peppers (green bell peppers)
- 3 grams dehydrated bell peppers (red or yellow bell peppers)
- 5 grams dehydrated okra
Wet Ingredients
- quality cooking oil, such as avocado or olive oil (optional, stored in a leak-proof container)
Instructions
At Home Preparation
- Add the dry ingredients to a food-safe 1-quart quality name-brand zip-top bag. Label the zip-top with the contents and the date.45 grams dehydrated Zatarain's Jambalaya Rice
- Store the leak-proof containers of cooking oil in your cooking pot or with your camp kitchen spices and condiment packets.
Packaging
- Wrap the zip-top bag with a heavy-duty paper towel to help guard against punctures, leaks, and water penetration due to the sharp edges of the dehydrated ingredients and to protect the food's integrity. This way, it remains viable in the field or pantry storage.
- Add the paper towel wrapped dry mix bag to the last food-safe 1-quart quality name-brand zip-top bag and label it with the contents and the date.
In the Field Preparation
- Empty the dry mix contents of the zip-top bag into a suitable-sized cooking pot.
- Add enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes.
- Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, turn the flame down to a simmer to reduce the chance of burning.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest, hydrate, and steam for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
- If desired, add a bit of the healthy cooking oil from the leak-proof container. Stir to combine.quality cooking oil, such as avocado or olive oil
Notes
Canned ingredient used in this recipe may include added salt. It is assumed that some, but not all, of the sodium content would be drained away with the canning liquid when processed for dehydration. So the actual sodium may be less than shown above.
Nutrition
Serving: 140gCalories: 456kcalCarbohydrates: 33gProtein: 20gFat: 2gCholesterol: 20mgSodium: 993mgFiber: 1g
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Tried this recipe?Let us know how it was!