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.

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.

Print

Make-Ahead One-Pot Campfire Jambalaya

Course Main Course

Cuisine French

Keyword Jambalaya

Prep Time 30 minutes minutes

Cook Time 43 minutes minutes

At Camp Reheat 20 minutes minutes

Servings 6

Calories 550kcal

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

Nutritional Information (per serving):

• 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