Cajun Red Beans and Rice

Shared by Poet from Walker, Louisiana

Serves: 1


  • ½ Cup Dried Red Beans
  • ¼ Cup Dried Ham
  • ½ Cup Dried, Precooked Rice
  • 1-2 pinches of Cajun seasonings. Cajun Sparkle packets from Popeye's Chicken work great or Tony Chacheres Cajun Seasoning.
  • 1½ cups water to rehydrate

At Home:

Dehydrate red beans. I like Trappeys or Blue Runner New Orleans Cream Style red beans. Spread beans on dehydrator tray covered with non-stick sheet or parchment paper. Dry at 125 F for approximately six hours.

Cook and dehydrate rice.

Dehydrate ham slices.

Put ½ cup red beans, ½ cup rice, and ¼ cup dehydrated ham in a ziploc bag.

On the Trail:

Combine all dry ingredients with 1½ cups water and let sit to rehydrate for 10-15 minutes.

Check to see if all water is absorbed. If so add a small about to make sure mixture is wet enough but not too soupy. Stew consistency is good. Heat to a boil and then remove from heat. Place in a cozy and let sit for 10 minutes. Season to taste and enjoy.

Comments and Suggestions:

To make your own Cajun seasonings, mix salt, black pepper, white pepper, cayenne pepper, onion powder and garlic powder. Alternatively, it could be just salt, pepper, and a dash of hot sauce.

If you like it spicy, try peperoni slices instead of ham.

I got envious looks at shelters every time I pulled my Cajun Red Beans and Rice meal out. The smell is wonderful and beats the stuffing out of noodles every night.

Chef Glenn's Comments:

I crossed paths with Poet backpacking in the Smoky Mountains. You can read his musings on his backpacking blog at Light on the Trail

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