Capstone Jambalaya
Who says cocktail shrimp are too fancy for the backcountry? This jambalaya recipe will quickly help you forget about the extra weight.
Photo by Tyler Mitchell.
Recipe by Lynne Stinchfield
YIELD
About 4 servings
PREP TIME / COOK TIME
5 minutes / 20 minutes
INGREDIENTS
- 2 oz vegetable soup mix
- 1 package French's Spaghetti Sauce Mix
- 4 packets Lipton's Tomato Cup-a-Soup
- 1 tsp dried onion flakes
- 2 tsp dried parsley
- 4 tsp sugar
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 2 6 oz cans baby shrimp
- 2 cups instant rice
Optional: Tobasco, dried pepper flakes
Directions
1
Boil 5 cups water. Add dry ingredients and simmer five minutes.
2
Next add shrimp and rice, and boil one minute.
3
Let it sit for 5 minutes or so - enjoy! If you prefer things a little spicier, feel free to add dried peppers or Tabasco.