If you love Cajun food, this simple Campfire Dutch Oven Jambalaya recipe is perfect as a one-pot meal whether you are camping or cooking at home. While it’s not 100% authentic, it’s a deliciously satisfying meal that will please even the most discretionary of eaters. Trust us – our 4 year old loved it!
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Campfire Dutch Oven Jambalaya
Prep Time: 15 minutes
Cook Time: 1 hour
2 TBSP Olive Oil
1 lb Andouille Sausage, cut to 1/4″ slices
1 large yellow onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 c celery, diced
1 TBSP sea salt
1 TBSP Tony Chachere’s Creole Seasoning
2 cup brown rice, uncooked
2 cans (14.5 oz) diced tomatoes, with juice
2-3 cloves garlic, minced
4 c chicken broth
6 bay leaves
1 tsp dried thyme
2 lb peeled and deveined shrimp
- Heat olive oil in Dutch oven over an open flame or your campfire.
- Add sausage, cooking for several minutes.
- Add onion, bell pepper and celery. Sprinkle salt and Tony Chachere’s seasoning over the vegetables and sausage. Stir to combine and cook until vegetables are soft – approximately 7 or 8 minutes.
- Add brown rice, tomatoes, garlic, chicken broth, bay leaves and thyme. Stir to combine. Simmer approximately 30-40 minutes.
- Add shrimp to the Dutch oven, cooking until pink (approximately 7 or 8 minutes). Place your lid on the Dutch oven and and cook approximately 1 to 1.5 hours, stirring occasionally.
- Remove from heat and remove bay leaves before serving.
Want to know what Dutch oven we use? Check out this 14-quart, 16-inch Camp Chef Cast Iron Dutch Oven. Go big or go home, right?!