3 lbs Shrimp cut into small pieces

6 diced Chicken breasts

4½ C Brown Rice

9 Bell Peppers diced

6 Stalks of Celery diced

3 diced Onion diced

12 Cloves Garlic

9 C Vegetable/Chicken broth

3 cans diced tomatoes

3 Bay Leaves

6 Tbsp Cajun Spice

Add Cayenne pepper and salt and pepper to taste



Sep 14, 2022Brian Witmer
Contributed By: Live. Life. Simple.

This recipe will fill 5 Large Freeze Dryer trays with Jambalaya*


  1. In a large Stock Pot, just add enough broth to cover the bottom of the pot, then brown up your onions, garlic, celery and bell peppers
  2. Next add your diced chicken breasts and cook. 
  3. Add the remainder of the broth, diced tomatoes, rice, bay leaves, and cajun spice, bring to high heat and boil, cooking rice fully. Stirring regularly, bring down to a simmer and finish cooking rice.
  4. Add the shrimp, and stir until cooked. 
  5. Line your tray with Silicone Mats, and spread Jambalaya even on trays, dividers would be useful to portion. 
  6. Freeze Dry
  7. Store Appropriately (See Tips and Tricks for storage help)

I used my food processor to dice everything.

Cycle Time:

A full load in my large freeze dryer ran about 46 hours, with an oilless pump


Add boiling water, stir. Let sit, and add more water as needed. 


 * Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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