Â
Dutch Oven Jambalaya Recipe: You will appreciate how easily you can build layers of flavor over a campfire: sear chicken and sausage, sweat the holy trinity, add rice, tomatoes and stock, then let the pot simmer until rice absorbs the broth. The recipe adapts to what you have on hand; use shrimp at the end for a coastal twist, or omit for a meat-only pot. You control spice with cayenne and Creole seasoning, and you can finish with parsley and scallions for brightness. The Dutch Oven Jambalaya Recipe feeds a group, cleans up with one pot, and warms you on chilly nights around your campsite fire always.
1 lb boneless skinless chicken thighs, cut into 1″ pieces
12 oz andouille or smoked sausage, sliced
12 oz raw shrimp, peeled and deveined (optional)
2 tbsp vegetable oil
1 large onion, diced (about 1½ cups)
1 green bell pepper, diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 cup long-grain white rice (uncooked)
3 cups chicken stock
2 tsp Creole seasoning (or 1 tsp paprika, ½ tsp cayenne, 1 tsp thyme, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt)
2 bay leaves
½ tsp black pepper
2 tbsp chopped parsley
2 green onions, sliced
Prep:
- In a bowl, toss chicken with 1 tsp Creole seasoning and ½ tsp black pepper.
- Combine rice with ½ tsp Creole seasoning in a small container so it’s ready to add.
- Mix diced tomatoes with ½ cup of the chicken stock to loosen the juices for the pot.
- If using shrimp, toss with a pinch of salt and a dash of Creole seasoning and keep chilled until added at the end.
- Dehead and devein the shrimp
- Slice the sausage into 1/2 inch chunks.
- Gather all seasonings, bay leaves, and chopped herbs together so you can add them quickly to the Dutch oven.
Cooking Instructions For the Dutch Oven Jambalaya Recipe
- Set your dutch oven over hot coals or a steady campfire with a grate. Heat oil and brown sausage slices, then remove to the side.
- Sear chicken pieces in the same pot until golden; remove and set with sausage.
- Sauté onion, bell pepper and celery (the holy trinity) until softened, about 5–7 minutes, then add garlic and cook 30 seconds.
- Add rice, stir to coat for 1 minute, then pour in the tomato-stock mixture, chicken, sausage, bay leaves and remaining Creole seasoning.
- Bring to a simmer, cover, and maintain steady heat. Cook 25–30 minutes, stirring once halfway to prevent sticking and to check liquid.
- If using shrimp, stir them in during the last 5 minutes until pink and cooked through. Adjust seasoning.
- Remove from heat, let rest 5 minutes, discard bay leaves, stir in parsley and green onions, and serve directly from the dutch oven.
Dutch Oven Jambalaya Recipe
On one of my southern camping trips, I decided to try a Dutch Oven Jambalaya Recipe over the fire. I had packed some sausage, chicken, rice, and a few seasonings, and the dutch oven brought it all together into a hearty one-pot meal. The fire gave it a smoky edge, and the dish turned out to be one of the best group meals I’ve cooked outdoors.
Why Dutch Oven Jambalaya Works for Camping
A Dutch Oven Jambalaya Recipe works so well at camp because it combines protein, rice, and vegetables in one pot, cutting down on extra dishes. The dutch oven’s even heat makes it perfect for simmering rice without scorching the bottom. Since jambalaya is a flexible dish, I could use whatever meats and vegetables I had available, and it still came out great. I’ve found this recipe especially useful on longer trips when you want something filling and flavourful that feeds a crowd.
Equipment I Used For the Dutch Oven Jambalaya Recipe
When I cooked my Dutch Oven Jambalaya Recipe, I used my cast iron dutch oven with a lid to hold in the heat. A lid lifter and gloves helped me manage the coals safely. I also used a long-handled spoon for stirring the rice and sausage mixture. A cooler kept the chicken and sausage fresh until cooking, and resealable containers held pre-chopped onions, peppers, and celery to make assembly faster.
How I Cooked It at Camp
For this Dutch Oven Jambalaya Recipe, I started by heating oil in the dutch oven over medium coals. I browned sliced sausage and chicken pieces, then added onions, peppers, and celery until softened. Next, I stirred in rice, broth, and a few seasonings I’d measured out at home. I covered the oven and let it simmer for about 30 to 40 minutes, stirring occasionally and adding a few coals to the lid to keep the heat steady. When the rice was tender and the broth absorbed, I gave it one final stir and let it sit for a few minutes before serving.
What I Served with It
The first time I tried this Dutch Oven Jambalaya Recipe, I served it on its own since it’s already a full meal with meat, rice, and vegetables. On another trip, I paired it with cornbread baked in foil near the coals, which complemented the smoky flavours. A simple green salad also works as a fresh side. Leftovers kept well in containers in the cooler and reheated easily in foil the next day, which made for another satisfying meal without extra effort.
After cooking a Dutch Oven Jambalaya Recipe, I realised how versatile and practical it is for camping. It doesn’t take much equipment beyond the dutch oven, it uses simple ingredients, and it feeds several people with minimal cleanup. For me, it’s one of those recipes I’ll keep repeating because it delivers both comfort and convenience every time I cook it outdoors.
Dutch Oven Jambalaya Recipe
Ingredients Â
- 1 lb boneless skinless chicken thighs cut into 1" pieces
- 12 oz andouille or smoked sausage sliced
- 12 oz raw shrimp peeled and deveined
- 2 tbsp vegetable oil
- 1 large onion diced (about 1½ cups)
- 1 green bell pepper diced (about 1 cup)
- 2 stalks celery diced (about 1 cup)
- 4 cloves garlic minced
- 1 14.5 oz can diced tomatoes
- 1 cup long-grain white rice uncooked
- 3 cups chicken stock
- 2 tsp Creole seasoning or 1 tsp paprika, ½ tsp cayenne, 1 tsp thyme, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt
- 2 bay leaves
- ½ tsp black pepper
- 2 tbsp chopped parsley
- 2 green onions sliced
Instructions
Prep:
- In a bowl, toss chicken with 1 tsp Creole seasoning and ½ tsp black pepper.
- Combine rice with ½ tsp Creole seasoning in a small container so it’s ready to add.
- Mix diced tomatoes with ½ cup of the chicken stock to loosen the juices for the pot.
- If using shrimp, toss with a pinch of salt and a dash of Creole seasoning and keep chilled until added at the end.
- Dehead and devein the shrimp
- Slice the sausage into 1/2 inch chunks.
- Gather all seasonings, bay leaves, and chopped herbs together so you can add them quickly to the Dutch oven.
- Outdoor cooking steps
Cooking Instructions For the Dutch Oven Jambalaya Recipe
- Set your dutch oven over hot coals or a steady campfire with a grate. Heat oil and brown sausage slices, then remove to the side.
- Sear chicken pieces in the same pot until golden; remove and set with sausage.
- Sauté onion, bell pepper and celery (the holy trinity) until softened, about 5–7 minutes, then add garlic and cook 30 seconds.
- Add rice, stir to coat for 1 minute, then pour in the tomato-stock mixture, chicken, sausage, bay leaves and remaining Creole seasoning.
- Bring to a simmer, cover, and maintain steady heat. Cook 25–30 minutes, stirring once halfway to prevent sticking and to check liquid.
- If using shrimp, stir them in during the last 5 minutes until pink and cooked through. Adjust seasoning.
- Remove from heat, let rest 5 minutes, discard bay leaves, stir in parsley and green onions, and serve directly from the dutch oven.
You must be logged in to post a comment.