Easy, Cheesy Southern Jambalaya

Serves: 5
Total Calories: 36


1 pouch Knorr-Lipton Cajun Sides Red Beans & Rice
1 (4-ounce) pouch southwest flavored chicken breast
1 packet Jack Link's JackPack! (cheese-sausage-pretzel)
1 tablespoon chopped onion or green onion or 1 teaspoon dried onion flakes
2 tablespoons diced red bell peppers
2 tablespoons diced celery or 2 teaspoons dried
1 tablespoon olive oil
2 cups water


1. Pack fresh veggies in paper bags or sealable plastic container.

2. Put dry ingredients into sealable snack bag.

1. If using dehydrated, rehydrate veggies.

2. Dice JackPack! sausage and cheese.

3. Chop chicken.

4. Sauté vegetables and sausage chunks in oil until tender.

5. Add water; bring to boil.

6. Add chicken and beans and rice package.

7. Simmer, covered 8 min.

8. Sprinkle with cheese.

9. Remove from heat and let stand, covered 3 minutes.

Fun Fact: While you hike, soak lentils in an extra water bottle (2 cups water to 1 cup lentils). At the end of the day, simmer until tender (it only takes a few minutes), then use in soups, salads, wraps, etc.

Nutritional Facts:

Serves: 5
Total Calories: 36
Calories from Fat: 27

This Easy, Cheesy Southern Jambalaya recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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