In Cajun country, if something is really good, you say, “It’s so good you’ll slap ya mama!”

This recipe is easy and very satisfying after a day of hiking. We like Slap Ya Mama brand Red Beans & Rice from Louisiana, but you can use any rice & bean package mix you prefer. Choose mild or spicy sausage to suit your tastes, or omit it altogether for a vegetarian dish. Use your favourite salsa but stick with a tomato base, not a fruity one.

Rice & Beans with Chorizo & Salsa (6)

Serves 2-3 as a main dish.

  • 250 gr (¼ lb) andouille, chorizo, or Italian sausage (mild or spicy), removed from casings and crumbled
  • 1 jar (454gr/16oz) tomato salsa (mild, medium, or hot)
  • 1 box Slap Ya Mama Red Beans & Rice (or your favourite brand)
  • 2 Tbsp chopped fresh cilantro (or parsley, for cilantro-haters)
  • grated or crumbled cheese for garnish (parmesan, feta, or cotija)

Rice & Beans with Chorizo & Salsa

Heat a skillet over medium-high flame and sauté crumbled sausage until cooked through. You shouldn’t need to add any fat. You can add a dash of water if the sausage is sticking to the pan too much.

Rice & Beans with Chorizo & Salsa (3)

Drain liquid from the salsa into a cup and use in place of the water called for in the directions for the rice & beans. Add water to make up the quantity needed, if necessary. Stir the liquid and the rice & beans into the pan with the sausage. Reduce to a simmer, cover, and cook until the moisture is absorbed according to the package directions.

Rice & Beans with Chorizo & Salsa (4)

When done, uncover and add half of the jar of salsa (the entire jar if omitting sausage) to the pan; stir. Add the cilantro and gently toss to combine. Remove from heat and serve with cheese over top.

Rice & Beans with Chorizo & Salsa (5)


This recipe is great for camping or boating. It’s perfect for breakfast, lunch, or dinner and comes together quickly with a minimum of ingredients like canned sliced potatoes which are shelf-stable. You can choose the spiciness of the sausage and hot sauce to suit your tastes. Grilling the lime in the pan brings out the essential oils and adds a nice tartness to the dish.

If you’re packing an avocado for camping, wait until it’s softly ripe. Put it into a small plastic container to keep from bruising and pack in your little fridge or camping cooler. The chill will slow down the ripening.

Serves 2 – 3 (easy to scale up)

  • 1 can sliced potatoes, drained
  • ½ lb (250gr) chorizo sausage, mild or spicy, removed from casing and roughly crumbled
  • 1 Tbsp oil or butter
  • ¼ cup chopped fresh cilantro. Cilantro-haters can substitute flat leaf parsley.
  • 1 lime, cut in half
  • ½ cup guacamole (quick recipe below)
  • In place of guacamole, substitute chipotle mayo, cilantro-lime aioli, or queso cheese sauce
  • favourite hot sauce, Summer Kitchen Piri Piri Garlic Chile Sauce is perfect
  • 2 – 4 pita pockets (1 – 1-½ whole pockets per person)

Quick Guacamole

  • 1 lime
  • 1 – 2 garlic cloves
  • 1 ripe avocado
  • optional, 1 small tomato chopped
  • pinch of salt

Heat the oil and/or butter in a medium sauté pan over medium-high heat. Spread the sliced potatoes out in the pan and cook until they become golden brown, turning occassionally. When done, remove to a plate and cover with a lid to keep warm.

Brown the chorizo in the same pan until it’s cooked through and the smaller bits are a bit crispy. Turn the heat down to medium. Add the potatoes back to the pan and mix in half of the cilantro. Push some of mixture aside and press the lime halves onto the bottom of the pan, cut side down, to quickly “grill”. Remove the limes; set one half aside and squeeze the other half over the mixture. Turn off the heat and toss in the remaining cilantro, turning to combine. Transfer to a serving dish with a lid on top to keep warm. Briefly warm the pitas in the pan just to soften up.

Chorizo & Potato Pockets

While one person is cooking the chorizo-potato filling, another can make the guacamole. Cut the lime in half and squeeze all the juice out into a small bowl. Finely mince the garlic and add to the bowl. Cut the avocado in half lengthwise and remove the pit. Squeeze out the avocado into the bowl and immediately stir into the lime juice with a fork or spoon to prevent browning. Add the chopped tomato, if using. Add salt to taste.

Potato & Chorizo Pockets

Cut the pita pockets in half and serve with the chorizo-potato filling, fresh guacamole, Piri-Piri sauce, and an extra squeeze of lime.