Bring the vibrant flavors of New Orleans to your campsite with our Make-Ahead One-Pot Campfire Jambalaya!
This hearty, spice-infused dish is prepared at home and easily reheated at your campsite, offering a perfect solution for a satisfying meal in the great outdoors.
Packed with savory sausage, tender chicken, succulent shrimp, and aromatic vegetables, this jambalaya provides a delicious blend of textures and tastes.
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By cooking it ahead of time, you allow the flavors to meld beautifully, resulting in an even more delicious meal when reheated over your campfire.
Whether you’re refueling after a day of hiking or looking for an impressive dinner option, this jambalaya is sure to satisfy and delight, making your camping trip feel like a true culinary adventure.
Make-Ahead One-Pot Campfire Jambalaya
Ingredients
- 1 lb smoked sausage sliced
- 1 lb boneless skinless chicken thighs, cubed
- 1 onion diced
- 2 bell peppers chopped
- 3 celery stalks chopped
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 2 cups uncooked long-grain rice
- 4 cups chicken broth
- 2 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 lb raw shrimp peeled and deveined
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions
- At home, in a large pot, brown sausage and chicken. Remove and set aside.
- In the same pot, sauté onion, bell peppers, celery, and garlic until softened.
- Add tomatoes, rice, broth, Cajun seasoning, and thyme. Stir to combine.
- Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
- Add sausage, chicken, and shrimp. Cook for an additional 10 minutes or until rice is tender and shrimp is pink.
- Let cool completely, then transfer to an airtight container.
- Store in refrigerator or cooler.
- At campsite, transfer jambalaya to a pot or Dutch oven.
- Reheat over campfire, stirring occasionally, for 15-20 minutes until hot throughout.
- Garnish with green onions if desired and serve.
Notes
- Calories: 550
- Protein: 35g
- Carbohydrates: 45g
- Fat: 28g
- Fiber: 3g
Cooking Tips:
- Slightly undercook the rice at home as it will continue to cook when reheating.
- Add a splash of water or broth when reheating if the jambalaya seems dry.
Equipment Needed:
- Large airtight container for storage
- Pot or Dutch oven for reheating
- Long-handled spoon
- Cooler for camping
Possible Substitutions:
- Use andouille sausage for a more authentic flavor
- Substitute chicken breast for thighs if preferred
- For a vegetarian version, use vegetable broth and replace meats with extra vegetables and beans