Shelf Stable Recipes: Pantry Jambalaya

Home / Recipes / Shelf Stable Recipes / Shelf Stable Recipes: Pantry Jambalaya

Submitted by: Sade, P
From:Boulder, WY


2 (5-7 oz) pkg rice mix; chicken, beef, creole, or Spanish flavor
1 (14 oz.) can diced tomatoes
1 (14 oz.) can black beans, drained and rinsed
1 (14 oz.) can corn, drained
4 C. Water
6 Chicken breasts or any kind of meat (canned meat for shelf stable)

Pour rice and seasonings from rice packet into a large casserole pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken on top if raw. If bottled then just mix in. Place in a 375 degree oven and cook for approx. 1 hour. Stir every 20 minutes. For variety you can add corn, peppers, kidney beans, chiles, anything you can think of! This is a great shelf stable recipe because it is so versatile.

Special Notes:
I can my own chicken, hamburger, sausage and roast, SUPER easy! that is how I get shelf stable meat, but you could buy canned meat. You could probably even use Spam Jambalaya is a jumble of different spins, that is why I love it!

FREE checklists to make your life easier

Start today and get our 4 favorite downloads to help you build and use your food storage!