Campfire Jambalaya Recipe
Trying to find a great campfire recipe can be hard. We need a meal that can be made in one pot, that's delicious, versatile, and doesn't need hours and hours of constant tending. The creole classic jambalaya is one of the most perfect foods for camping. Here's why and here is how we can make it.
First, creole cooking in general has a beautiful blend of consistency and flexibility, and jambalaya is no different. Once we learn a few simple rules of jambalaya we can make changes depending on what we prefer or what ingredients we're missing.
Second, jambalaya can be cooked in one dutch oven. We don't need to prod, tend, and fret over the fire for hours and hours. We can take it slow and let time work on our side.
Lastly, jambalaya tastes good. Darn good. There is nothing like a good jambalaya. There's depth of flavor, there's beautiful consistency, and a warmth that will turn any campsite into a second home.
So, here is our dutch oven jambalaya recipe. There are some key components to this ingredient, but you can (and should) make substitutions to make the recipe suit you. That's what jambalaya is all about.
You can do this over a grill or in a bed of coals. Coals would be best. If you are cooking in coals make sure you start the fire long before you are ready to cook so the coals are flat and hot.
- Vegetable Oil
- 1 Pound Andouille Sausage, Chopped
- 1 ½ Pound Skinless Chicken, Chopped in 1 inch uniform chunks
- 1 Large Yellow Onion, Chopped
- 1 Large Red Pepper, Chopped
- 3 Celery Stocks, Chopped
- 4 Garlic Cloves, Smashed not Chopped
- 3 Tablespoons Tomato Paste
- 1 28 Ounce Can of Diced Tomatoes
- Up to 7 Cups Chicken Stock
- 2 Cups Long Grained Rice
- 1 Pound Shrimp, Peeled, Devined, and Washed
- 2 Tablespoons Creole or Cajun Seasoning
- 1 Bay Leaf
- Salt and Pepper to Taste
- Parsley
Get your dutch oven nice and hot and use enough vegetable oil to coat the bottom. Add the sausage and the chicken. Cook this for about 4 minutes or until browned. Add a little bit more oil if needed (shouldn't be needed due to the sausage) and add the onion, celery, pepper, and garlic. Cook this until the vegetables are tender, about 4 more minutes.
Now add the tomato paste and cook until the general color becomes dark, about a minute. Add the tomatoes and gently mix for just a moment. Make sure all the dark bits from the sausage and the chicken aren't stuck to the bottom of the pan. Add 6 cups of the chicken stock (saving 1 cup), the rice, the seasoning, and the bay leaf. Don't add salt yet, you may not need it. Mix this as little as possible while still mixing it and let it boil.
Take the dutch oven and move it to a cooler part of the coals. We want it to simmer for about 20 minutes. Keep tasting it and checking the consistency. It should be thick, but not solid. If you need to add more chicken broth as you cook.
Add the shrimp and stir once. Cover and cook for another 5 minutes. Add the parsley and give it a taste. If needs more pepper or salt add it now. Serve and enjoy.
This jambalaya recipe is simple, fun, and completely delicious. Once you find the right balance of broth to meat to seafood to rice you can make changes as you see fit, creating your own unique jambalaya recipe. Once it becomes your own it will become a timeless and delicious camping tradition for you, your friends, and your family.