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Hearty, satisfying, easy but most of all delicious backcountry jambalaya you can enjoy while on the trail!

Backcountry Jambalaya

Hearty, satisfying jambalaya on the trail.


  • 1.5 ounces fuel
  • 3/4 cup instant rice
  • 1 tablespoon dried tomato flakes
  • 2 teaspoons dried bell pepper
  • 1 teapsoon dried onion flakes
  • 1/2 teaspoon freeze dried garlic or garlic powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon cajun seasoning
  • 1/4 teaspoon tomato bouillon
  • 1/2 teaspoon paprika
  • 3-4 ounces packed chicken, Sweet Sue makes a great one
  • dried/cured/pickled sausage, sliced Smokey Valley summer sausage is great in this
  • 1 cube beef bouillon cube, powder, or paste will work
  • water, just to cover all ingredients


  1. To pack this up:  In a zippie bag, place the rice and all the dry ingredients together.  In the same bag, toss in the container of chicken and the sausage.  Done.

  2. On to the cook. Light your fuel and toss in your sliced sausage of choice in the pot and brown it up. This browning is for flavor enhancement but totally optional.  If you're hangry, just skip this step.

  3. Once browned to your liking, add in all other ingredients. Add enough water just to cover the concoction. Give it a stir. Add more water if needed.  

  4. Put the lid on the pot and bring to a boil.  Cook until you run out of fuel, which is right on time for me, or just check it and see what it looks like.  The rice should be plump and the liquid should be pretty much gone.

    Give a good stir and eat up!

Recipe Notes

  • I've tried a few different sausages.  I like the one from Smoky Valley.  It's spicy and very slightly vinegary.  But all the ones I've tried were good.  You could use a dried salami, chorizo, even Spam.  
  • If you want to use the Keith Titanium Ti6300, scroll to 5:57 time frame.