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.

435 calories per serving; 11 grams protein; 7 grams fat (2.

5 grams saturated fat); 80 grams carbohydrate; 640 mg sodium; 11 mg cholesterol; 1 gram fiber.

Cooks Comments and Tips