How to Dehydrate Zatarains Jambalaya Rice
This is our step-by-step guide on how to dehydrate Zatarain's Jambalaya Rice. Dehydrating Zatarain's Jambalaya Rice is really easy to do. Many of our dehydrated camping meal recipes use rice in one way or another, and the jambalaya spices in the rice add a bit of cajun flair. So it just makes good sense to dehydrate what you use day-to-day and have it on hand in your pantry for when it’s needed.
Equipment
- Removable fruit roll sheet insert (one for each dehydrator tray)
- Common kitchen tools (including cutting boards, chef's knife, spatula, etc.)
- Canning jars with tight-fitting lids
- Desiccant packets for moisture control (optional)
Ingredients
- Zatarain's Jambalaya Rice
- stock or broth (optional)
Instructions
Process the Zatarain's Jambalaya Rice
- Inspect the rice, removing anything that shouldn't be there. Despite the use of modern cleaning equipment, it is not always possible to remove all foreign materials.
- Cook the rice according to package directions; omit any added oils or fats. Optionally, substitute an equal amount of broth or stock in place of water.
Prepare the Dehydrator
- Spread and layer the processed cooked jambalaya rice on the fruit roll sheet inserts; one cup of rice will fill one 13.5-inch round dehydrator tray. If it’s too crowded, prepare another tray.
Dehydrate the Zatarain's Jambalaya Rice
- Set the dehydrator thermostat temperature to 135 °F (57 °C). Dry for 18 to 24 hours until done.
- Inspect the rice every few hours as it dehydrates and break apart the bigger pieces into smaller fragments to help prevent case hardening.
When is the Dehydrated Zatarain's Jambalaya Rice Done
- When done, the rice fragments should easily separate into individual rice kernels. There should be no wet or mushy areas.
Equalizing and Conditioning the Dehydrated Jambalaya Rice
- After a short cooling period, loosely pack the dried jambalaya rice into a clean, dry canning jar with a tight-fitting lid, leaving some headspace.
- Every day, for 7 to 10 days, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put it all back on the dehydrator for several more hours.
- If you notice any mold at all, even the slightest bit, throw it all out.
Storing the Dehydrated Zatarain's Jambalaya Rice
- Use appropriate-sized canning jars for storage. Depending on how well you dehydrate it and your pantry storage conditions, the dehydrated jambalaya rice should keep for at least 12 months.
- An optional food-safe desiccant packet will aid with moisture control and enable a longer shelf life.
- Attach or include a label describing the jar contents and the date the rice was dehydrated. The label identifies the canning jar contents, and the date helps with the rotation schedule. A first-in, first-out rotation helps us to use items that have been on the shelf the longest, so we're using the oldest food first.
Notes
Drying times will vary depending on your dehydrator and environmental conditions. Refer to your dehydrator owner’s manual for recommended temperatures and times for dehydrating specific foods. Remember to use drying times as a guide.
Nutrition
Serving: 45gCalories: 160kcalCarbohydrates: 33gProtein: 4gFat: 0.5gSodium: 500mgFiber: 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!