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.