Dehydrated Vegetarian Jambalaya for Backpacking

Ingredients

• •2 tbsp olive oil
• •1 large onion
• •2 celery sticks
• •2-4 bell peppers
• •3 garlic cloves
• •1 tsp smoked paprika
• •½ tsp dried thyme
• •½ tsp cayenne pepper
• •1 tsp ground cumin
• •250 g long grain rice
• •2 400g canned chopped tomatoes
• •1 400g canned cannellini or black beans
• •500 ml vegetable stock

Equipment

• • large pan
• • dehydrator trays
• • silicone sheets or baking paper
• • zip-top freezer bags or vacuum sealer

Instructions

1. 1Heat oil in a large pan. Fry onion and celery gently until soft.
2. 2Add peppers and cook for 5 minutes.
3. 3Stir in garlic, paprika, thyme, cayenne, and cumin. Cook for 1–2 minutes until fragrant.
4. 4Add rice, tomatoes, beans, and stock. Stir well.
5. 5Simmer gently until the rice is tender and liquid absorbed (20–25 minutes). Stir often so it doesn’t stick.
6. 6Taste and adjust seasoning.
7. 7Spread cooked jambalaya in thin, even layers on dehydrator trays.
8. 8Dehydrate at 63°C / 145°F for 8–10 hours, stirring or flipping halfway through.
9. 9The jambalaya is ready when completely dry and brittle — no soft or sticky spots.
10. 10Cool fully before storing.
11. 11Portion into zip-top freezer bags or vacuum-seal for longer storage.
12. 12Place one portion (about 60–80g dehydrated) in your pot.
13. 13Add just enough water to cover (around 300–350ml per portion).
14. 14Bring to a boil, then cover and let sit for 10–15 minutes. Stir occasionally until rice and veg are tender.