Shrimp Jambalaya- freeze dried food

SHRIMP JAMBALAYA- store in mylar or jars

INGREDIENTS

1/2 C Dehydrated or Freeze Dried Onion
1/2 C Freeze Dried Celery
1/2 C Freeze Dried Green Bell Pepper
2 TBSP Clarified Butter
6-8 SLICES Chopped Yoders Bacon
3 C Chicken and/or Vegetable Broth
2-3 TBSP Chicken Broth Seasoning
1 1/2 C Rice
2 TSP Cajun Spice Mix
1/2 TSP Worchestershire Sauce (Optional)
2 C Freeze Dried Tomato
1 1/2 C Freeze Dried Corn
1 C Freeze Dried Cooked Shrimp
1 C Freeze Dried Sausage (optional)
1 C Freeze Dried White Chicken (Optional)

 

PREPARATION

1. Reconstitute onions, celery, and bell peppers in 2 cups warm water for 5 minutes. Strain, set liquid aside for later.

2. In a large pot, saute onions, celery, and bell pepper in clarified butter for 3-5 minutes. Add Yoder’s Bacon and continue to saute for 2-3 minutes.

3. Add enough water to the leftover broth from the vegetables to total 3 cups. Add 2-3 tablespoon chicken broth seasoning to liquid and mix well.

4. Add liquid, rice, spices and Worchestershire sauce to pot. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes until rice is done.

5. While rice is simmering, reconstitute tomatoes, corn, shrimp, sausage, and chicken. Add to rice when done.

6. Gently stir jambalaya. Cover and let sit 3-5 minutes. Season to taste.

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