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Backcountry Jambalaya
- natehenderson656
- Jun 18
- 2 min read
Have you ever been out backpacking and thought, I wonder where that jambalaya recipe went? The answer is, of course, you have.
While out on a trek in the beautiful Desolation Wilderness bordering Lake Tahoe, this meal helped refuel a group of smelly, weary hikers. Made using dried or preserved ingredients, this meal is ideal for those food-saving enthusiasts or backpackers. A bottle of Spiny Piney is required.
How to make Backcountry Jambalaya
Ingredients
1 pound dried meat sticks, chopped evenly
1 package (16oz) instant red beans and rice
1/3 bottle Spiny Piney
Optional
Tortillas
1/3 block of cheddar cheese, chopped into small squares
Salt and pepper to taste
Step 1: Boiling the Red Beans & Rice
Bring a canister of filtered water to a boil using a backpacking stove.
Using a knife or a sharp fingernail, open the packet of red beans and rice. Place the contents into the boiling water.
Cook the red beans and rice at medium-high heat. Stir frequently.. Drain off any excess water. Approximately 10 minutes to reach optimum quality.
Step 2: Adding Meat Sticks & Spiny Piney
Once the red beans and rice are finished, add the chopped meat sticks to the party. Because the meat stickers are already cooked and dried, there isn't much cooking required.
Add the Spiny Piney. Calibrate for your desired heat level.
Allow the jambalaya to simmer for roughly 10 minutes.
Be sure to let the meat sticks become tender.
Step 3: Finishing Touches
If available, add small squares of cheese to the jumbalya and allow to melt.
A tortilla, crisped up over the stove, can make for a nice pocket for dipping.
Add additional Spiny Piney.
Serving and Storing
Using a utensil, distribute the jambalaya evenly amongst the camping party.
Since this meal is meant for a backcountry campout, storage is not suggested.
Don't forget to clean up, bears like this meal too.
Wanna give this a shot? Use code: JAMBALAYA for 10% OFF Spiny Piney
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