Spicy One-Pot Backpacking Jambalaya

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
• •2 cups water

Equipment

• • lightweight pot
• • spoon

Instructions

1. 1Pre-Trip: Place the rice, freeze dried vegetables, tomato powder, Creole spice, and salt in a resealable bag. Pack along the olive oil and summer sausage.
2. 2At Camp: Empty the contents of the bag into your cook pot. Add the water and olive oil and bring to a simmer. Cook for about 10 minutes or until the veggies are tender, stirring often to prevent scorching.
3. 3Cut up the sausage or jerky and add to the pot as the meal cooks to heat through.
4. 4Remove from the heat and enjoy!