When the fire burns down to a steady bed of coals and the evening air starts to cool, Dutch Oven Campfire Jambalaya is the kind of one-pot dinner that makes a campsite feel like home. You’ll hear the first sizzle as smoked sausage hits hot cast iron, then the smell follows—paprika and garlic riding the smoke, onions and peppers softening into something sweet while everyone wanders over to “check on it.”
This campfire Dutch oven meal is built for hungry crews and minimal fuss: chicken browns up, rice soaks in a rich, tomato-tinged broth, and everything simmers together while you nudge the oven closer or farther from the coals to keep a gentle bubble. Shrimp goes in near the end, turning pink and tender without overcooking, so you get that classic jambalaya mix of hearty and briny in every scoop.
It’s a practical backcountry-style setup, too—one pot, one lid, and easy cleanup with a quick wipe and rinse. Serve it straight from the Dutch oven with a splash of hot sauce or a squeeze of lemon, and you’ve got a smoky, stick-to-your-ribs dinner that feels earned after a long day outside.
Dutch Oven Campfire Jambalaya
Equipment
- 12" Dutch oven
- Long-handled spoon
- Sharp knife
- Cutting board
Ingredients
- 2 tbsp olive oil
- 8 oz smoked sausage sliced
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 1/2 cups long-grain white rice
- 1 (14.5 oz) can diced tomatoes with juices
- 3 cups chicken broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional, to taste
- 1/2 tsp black pepper
- 1/2 tsp salt
- 8 oz raw shrimp peeled and deveined
- 2 scallions sliced, for garnish
Instructions
- Build a medium campfire and let it burn down to coals. Place the Dutch oven on a grill grate or nestle it over the coals.
- Add olive oil to the Dutch oven. Brown the sausage slices for 2-3 minutes; add chicken pieces and cook until lightly browned, about 5 minutes.
- Stir in onion, bell pepper, celery, and garlic. Sauté until softened, about 4-5 minutes.
- Pour in rice, diced tomatoes (with juices), chicken broth, thyme, paprika, cayenne, black pepper, and salt. Stir well to combine.
- Cover the Dutch oven. Simmer gently over medium-low heat, stirring occasionally, for 25 minutes or until the rice is nearly tender.
- Nestle shrimp into the rice, cover, and cook another 5-7 minutes, until shrimp are just cooked through and rice is tender.
- Remove from heat and let rest, covered, for 5 minutes. Top with sliced scallions and serve hot.