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

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour

Campfire Dutch Oven Jambalaya Cajun Recipe for Camping RVing Roadtrip Republic


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

Campfire Dutch Oven Jambalaya Cajun Recipe for Camping RVing Roadtrip Republic


  1. Heat olive oil in Dutch oven over an open flame or your campfire.
  2. Add sausage, cooking for several minutes.
  3. 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.
  4. Add brown rice, tomatoes, garlic, chicken broth, bay leaves and thyme. Stir to combine. Simmer approximately 30-40 minutes.
  5. 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.
  6. 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?!