Campfire Jambalaya

Just a moment please...

Yield
Serves 6-8.
Prep Time
Total Time

If you have a good Dutch oven and plan ahead, cooking a really flavorful Cajun jambalaya is easy over a campfire!

Ingredients

1/4 cup olive oil
2 large onions, minced
2 green peppers, diced
2 red peppers, diced
4 stalks celery, diced
2 pounds andouille or other spicy sausage
1 tablespoon chili powder
1 tablespoon Cajun seasoning (or to taste, I Like Tony Chacheres)
1 28 ounce can diced tomatoes
2 quarts vegetable stock
3 cups long grain white rice
Scallions for garnish
Extra Cajun seasoning for garnish
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Helpful Equipment

Dutch Oven

Directions

1) I recommend chopping the onions, peppers, celery, and garlic before you arrive at camp as that is most of the work.

2) When you get to camp, get your dutch oven hot over a medium flame and add 2 tablespoons of oil and all the sausage. Get a nice brown on the sausage on all sides (about 4-5 minutes per side). Then remove the sausage and cut into coins.

3) Add veggies to dutch oven and extra oil if the pan is dry. Cook veggies until they start to soften, about 5-6 minutes.

4) Add spices, tomatoes, and stock to the pan and bring to a slight simmer. Add sausage back to pan along with rice. Stir everything together, cover, and let cook over medium heat for 25 minutes. Then check to make sure rice isn’t burning. It might need a few more minutes though for rice to be cooked through.

5) When rice is cooked through, adjust spices (salt/pepper/creole seasoning) to your liking and serve with chopped scallions and more creole seasoning.

Very loosely adapted from Campfire Cuisine.