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Dutch Oven Jambalaya

Spice up your campfire menu with this one-pot Creole dish. The flavorful, yet simple ingredients make this recipe easy to make outdoors. Cut down on your campside cooking time by chopping the vegetables, cleaning the shrimp and prepping the meats at home before your camping trip. Store, refrigerate and transport the ingredients in freezer-safe plastic bags or containers. 

Makes 4 servings.


Cast iron Dutch oven


2 tbsps oil 

¼ of a white onion, diced 

¼ of a green pepper, diced 

½ stalk celery, diced 

2 green onions, diced

1 lb chicken breast, chopped into 1″ pieces

1 ½ lb sausage, boudin or andouille, sliced

1 cup uncooked rice

1 clove of garlic, minced

1 tsp paprika

⅛ tsp cumin

¼ tsp dried thyme

1 14oz can roasted, crushed tomatoes

1 ⅔ cups chicken stock

9 frozen or raw shrimp, size 16/20, peeled and deveined with tail on 

Image by Lauri Patterson


  1. Add oil to Dutch oven. Sauté onion, green bell pepper, celery, green onion, chicken and sausage for about 2-3 minutes. 
  2. Add in rice and stir to keep it from sticking. 
  3. Add garlic, paprika, cumin and thyme. Stir for about 2 minutes. 
  4. Add canned tomatoes and chicken stock. Cover with the lid and cook for 10 minutes without opening.
  5. Add shrimp and cover to cook for an additional 5 minutes. Add 1 cup of water if mixture appears to be drying due to high cooking heat. 
  6. Dish is done when mixture is saucy, but not too soupy. Serve in bowls.
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