Dutch Oven Campfire Jambalaya
A robust Creole-inspired jambalaya loaded with smoked sausage, chicken, and shrimp, simmered to perfection over the campfire in a single Dutch oven for an unforgettable outdoor feast.
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.
Notes
Keep the Dutch oven over gentle, even heat for best results; avoid high flames, which can scorch the rice. Rotate the lid and pot occasionally for even cooking.