Kaylee may be best known for her ability to live very frugally in a van and experiments cooking with what is available. She documents it all for the benefit of others.

In this post she describes using one of Zatarain’s cajun-style mixes as the base for a crockpot meal.

I usually keep a box of their Jambalaya mix in the pantry, waiting for the chance to pick up some smoked sausage on sale/closeout. The local grocery store had a sale on Andouille so I got 1lb of it for $3. Will cook it up today or tomorrow.

My kitchen situation is a bit different, because during the build I had sufficient salary and time to build a robust power system. This allows running a fridge and the smallest Instant Pot. In practice this means I typically cook in full batches and store the leftovers in the fridge for another meal.

I adapt the Zat for Instant Pot by reducing water from 2.5c to 1.25c and cook at pressure for 13 minutes instead of simmering for 25. If I’m at elevation (like 8k-10k’) I will bump the time to 14-15 minutes. Natural release in all cases, mainly because it reduces foamy messes that requires lots of water to clean up.

Related RVwiki article: cooking with excess power