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Dinner: Two Can Jambalaya

(submitted to The Scout's Outdoor Cookbook)

  • 2 cans Ro-Tel tomatoes
  • 2 cans French Onion soup
  • 2 cans beef consomme
  • 2 cans rice (or 1 lb.)
  • 1 lb. ready-to-eat sausage, cut into bite-size pieces
  • 1 stick of butter, cut into pats

Combine all ingredients in a dutch oven. Bake at about 350 degrees (for a 12 inch oven that would be about 17 briquettes on top and 8 on the bottom) for about 1 hour.

Adaptation for backpacking:
(as worked out by Tad Halbach and Scoutmaster Jim Porter of Troop 125)

Substitute 2 envelopes of spaghetti sauce mix for the Ro-Tel tomatoes, substitute 1 envelope of onion soup mix for the French Onion soup, substitute 2 beef bullion cubes for the beef consomme, keep the 1 lb. of rice, substitute 1 lb. of summer sausage (i.e. no refrigeration required), leave out the butter, and add 6 cups of water.

You are going to need at least a 4 quart pot with lid; boil the water first, then mix in all of the remaining ingredients and cook until the rice is done (about 20 minutes). If you are cooking it on a backing stove you are going to have to stir it to keep it from burning on the bottom (but try not to stir too much or the rice will get mushy). Tad recommends adding the contents of a little packet of crushed red pepper (like what you get when you order a Pizza Hut pizza); Jim recommends adding a little Tabasco!

Last Updated on Sunday, 22 March 2015 02:52

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