Do you love jambalaya? Nothing hits the spot like a big bowl of this steaming hot cajun specialty.
But what do you do if the craving hits while you’re camping? Most of us would lament this feeling but ultimately go without satisfying our need. Because let’s face it — the thought of cooking jambalaya over a campfire seems like a chore in itself.
Thankfully, you don’t have to deprive yourself any longer because we have a delicious jambalaya recipe that is campsite friendly! Check out our delicious campsite jambalaya recipe below.
Before we begin, there are two important things that you must know:
- This recipe serves 8 people.
- If you make this dish in the great outdoors, make sure that the perishables are placed in the cooler.
Gather Your Ingredients:
- 6 cups chicken broth (low sodium)
- 2 tbsp vegetable oil
- 2 bay leaves
- 1 ½ lbs boneless, skinless chicken things (cut into 1-inch pieces)
- 2 tbsp Creole seasoning
- 1 lb sliced andouille sausage
- 2 cups long grain white rice
- Ground black pepper
- Kosher salt
- 1 pint cherry tomatoes (some whole, others halved)
- 1 large onion, chopped
- 2 tbsp tomato paste
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 4 celery stalks, chopped
- ¾ lbs medium shrimp, peeled and deveined
- About a handful of fresh parsley leaves
Making this delicious dish will take some time, but the steps couldn’t be more simple.
- Prepare the grill and get the fire going really good (high heat).
- Place the oil in a large skillet or wok and set on the grate over the fire.
- In a separate container, season the shrimp with pepper and salt. Set aside.
- Once the oil gets reasonably hot, add the sausage and the chicken. Season with pepper and salt.
- Stir the frequently until they everything is browned, about 5 minutes.
- Add the garlic, celery, bell pepper, and onion.
- Continue stirring frequently until the veggies have softened, about 5 minutes.
- Add the tomato paste.
- Continue stirring until it begins darken, about 2-3 minutes.
- Add the tomatoes, rice, bay leaves, creole seasoning, and broth.
- Season with pepper and salt. Bring mixture to a boil
- Move the skillet (or wok) to a cooler spot on the grill and cover it with foil.
- Let the dish simmer until almost all the liquid has been absorbed, about 25 minutes.
- Mix the shrimp into the rice. Cover and cook for about 6 or 7 more minutes or until the rice is tender.
- Remove the jambalaya from the heat and garnish with parsley.
- Serve and enjoy!
What did you think of this campsite jambalaya recipe? Do you have your own variation? Share your thoughts in the comments below.