CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-03-15
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 pkg Kielbasa
- 1 can Diced Potatoes
- 1/2 Bud Light
- 1 tbsp Season All
- 1 tbsp One Step Jumbalaya Season
Instructions
Cut Kielbasa into thin slices and throw into skillet or iron frying pan on moderate heat. Next, put the whole can of potatoes into the pan with the kielbasa. Then, add 1/2 a can of Bud Light and the seasoning, to your taste. Stir occasionally. Done when the kielbasa is cooked and potatoes are golden.
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