Cajun Red Beans and Rice
Submitted by Poet from Walker, Louisiana
- 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
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 zip top 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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