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Low Fat Sun-Dried Tomato Sausage Jambalaya Mix Recipe
Ingredients
1 cup white basmati rice
5 sun-dried tomatoes, not packed in oil , snipped into small pieces
2 tablespoons dried soup greens
1/2 chicken bouillon cube, crumbled, 3/8 inch cube
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon turmeric
1 large pinch of cayenne pepper, or more to taste
1 pinch garlic powder
1 ounce hard, dried smoked sausage
2 1/4 cups water
Method
:AT HOME: In an airtight plastic bag, combine all ingredients except sausage and water.
Seal bag.
:AT CAMP: Dice sausage.
In a medium saucepan, bring water to a boil.
Add jambalaya mix and sausage to water and return to a boil.
Cover and cook over low heat for 15 minutes.
Remove from heat and let stand for 5 minutes.
Fluff with a fork.
Serve.
Makes about 1 2/3 cups dry mix and 3 1/2 cup, cooked jambalaya, for 2 servings.
Calories per serving; 11 grams protein; 7 grams fat 2 grams saturated fat; 80 grams carbohydrate; 640 mg sodium; 11 mg cholesterol; 1 gram fiber
