Campfire dinner Jambalaya

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Jambalaya

A lot of jambalaya recipes feature seafood or chicken, but I wanted to make it as simple as possible and used sausages. You can easily make a vegetarian version of this recipe by using soyrizo instead of sausages. Everyone in my family eats meat so I often use it in my recipes.

When you go on a camping trip, you want a meal that allows you to meal prep the components and quickly assemble it later. Jambalaya is just perfect when you don’t want to spend time cooking your dinner. You can chop up everything at home, put the seasonings in a container and measure out the rice. All bagged, you just grab the foods and make a dinner in 5-10 minutes.

Campfire dinner Jambalaya

Jambalaya is one of my all-time favorite campfire meals. With many attempts to cook a perfect meal, I've found the ingredients that I like the most. You can just bring everything with you and cook it on a campfire. It takes a bit of patience but you will have a smoky perfection that is a great way to make camping even better.

Course Lunch & dinner
Cuisine Dutch
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Calories 334 kcal

Ingredients

  • 15 ml olive oil
  • 1/2 pound sausage, sliced
  • 1 pound shrimp
  • 1/2 onion, diced
  • 225 ml bell pepper, diced
  • 225 ml celery, diced
  • 5 ml cajun seasoning
  • 225 ml rice
  • 14.5 oz tomato, diced
  • 5 ml thyme, diced
  • 450 ml chicken broth
  • 50 g bay leaves

Instructions

  1. Start the fire before you prepare the jambalaya. You need a lot of hot coals to get the meal properly cooked. It can take several hours for a fire to get to the right point, so use the time to cut vegetables and sausages if you haven't done it already. When the fire is ready, place the oven on a stable place and pour olive oil to cover the bottom.

  2. When the oil is hot, add sliced sausages and cook for 2 minutes. Add onions, celery, seasoning and bell peppers. Cook the vegetables for 5 minutes or until tender. Then add tomatoes, garlic, rice, bay leaves, chicken broth and thyme.

  3. Depending on the heat, you may need to add more broth so that the vegetables and rice don't stick to each other. Stir and taste the mixture to know when you need to add more liquid. When the rice is cooked, remove it from heat.

  4. 10 minutes later add the shrimp, cover and let it cook for 2 minutes. Serve the meal with bread and light vegetable salad.

Ingredients

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