Sausage Jambalaya

Servings: 2 | Calories: 569 | Cooking Time: 20 min

DESCRIPTION

After a long day on the trail, you might be tempted to have a quick meal and get some sleep, but you don't want to create campfire memories full of boring flavours. This Sausage Jambalaya packs quite the kick and will bring the life back into your body.

Jambalaya recipes vary by the kitchen and chef and there are lots of arguments about what the right way to make a Jambalaya is. I find that adding a little chicken and ochro (okra) to this one-pot dish really helps round out the meal.

If you're planning to take this out on a multi-day hike, make sure to premix your dry ingredients and dehydrate the tomato paste.

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INGREDIENTS

• 2 tablespoon olive oil

• 1 small onion diced

• 2 garlic clove, chopped

• 2 handful smoked sausage (andouille or chorizo are great), sliced

• 2 tablespoons tomato paste

• 1 teaspoon cajun seasoning

• 1/2 teaspoon oregano

• 1 bayleaf

• 2 tablespoons dried pimentos, chopped

• 1/2 cup of quick-cooking rice

• salt to taste

OPTIONAL INGREDIENTS

• ochro (okra), sliced

• chicken

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DIRECTIONS

1. Heat the oil in a pot, add onions and garlic and cook until the onions are soft.

2. Add the sausages and saute until they are browned.

3. Stir in the tomato paste, cajun seasoning, oregano, bayleaf and pimentos.

4. Cook for another 1-2 minutes, and then pour in the rice and 1/2 cup water.

5. Bring to a boil. Season to taste with salt.

6. Simmer for 10 minutes, stirring occasionally, until rice is done and all liquid is absorbed.