Orzo jambalaya
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Orzo with dried vegetables, tomato powder and Creole spice, finished with summer sausage or jerky on the trail.
Ingredients
- 1 cup orzo pasta
- ½ cup freeze dried or dehydrated vegetables
- 2 tablespoons tomato powder
- 1 tablespoon Creole spice
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 oz summer sausage or jerky (optional; omit for vegetarian)
- 2 cups water (on the trail)
Equipment
- zip-top bags
- saucepan
Directions
At home
- Bag the orzo, vegetables, tomato powder, Creole spice, and salt. Pack the olive oil and sausage on their own.
On the trail
- Pour the bag into the pot; add 2 cups water and 1 tablespoon olive oil. Bring to a simmer.
- Simmer for about 10 minutes until the vegetables are tender, stirring often (especially toward the end) so it doesn’t scorch.
- In the meantime, slice the sausage or jerky and add it to warm through. Serve.
Notes
The ingredients keep on the shelf. Creole and Cajun seasonings vary in heat, so taste yours first. Contains wheat.
Nutrition
Serving: 85g | Calories: 295kcal | Carbohydrates: 49g | Protein: 7.8g | Fat: 7.6g | Saturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1186mg | Potassium: 362mg | Fiber: 3g | Sugar: 6.8g | Vitamin A: 96IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; orzo pasta counted as dry pasta, ½ cup freeze dried or dehydrated vegetables (the first choice counted), tomato powder counted as tomatoes. Brands and portions vary, so use it only as an approximation.