Easy Dutch Oven Jambalaya With Shrimp, Chicken & Sausage

Some of my family’s favorite Dutch oven camping recipes are Cajun food meals that make you feel like you’re celebrating Mardi Gras out in the wilderness!

We brought Cajun cooking to the campsite with this Dutch Oven Jambalaya by starting with an authentic recipe and modifying it to use simple ingredients and methods to make our own version that is not-too-spicy and camp-cooking friendly!

Dutch Oven Jambalaya by CampingForFoodies features a cast iron camping Dutch oven filled with chicken, sausage and shrimp jambalaya alongside a pot of white rice in the background and a cast iron lid resting against a camping fire ring with text over the image that reads Dutch Oven Jambalaya.

Psst we’re compensated…see our disclosures.

Prep To Make Campfire Jambalaya

If we have a busy camp trip planned, I prep the meat and veggies for this delicious recipe at home. You are going to need to chop some onion, celery, red or green bell pepper and some garlic cloves.

You’ll also need to slice up some Andouille smoked sausage and chicken breasts.

Camp Cooking Tip: When your camping dinner recipes call for cubed chicken breasts, clean and cut the meat at home where you have ample water and cleaning supplies. Then, place it in a freezer bag and label it with the contents and the name of the recipe it is for … then freeze it. When you get to the campsite, defrost it prior to cooking that specific meal.

There is not only chicken and sausage in this particular recipe, it is also a shrimp jambalaya. If you choose to buy shrimp that must be peeled and deveined, you’ll probably want to do that at home too. I make my shrimp-based recipes easy camping meals by just getting frozen shrimp that is already cleaned with the shells and tails removed.

Camping Flexible Cutting MatsCamping Flexible Cutting MatsCamping Flexible Cutting Mats

 


Methods Of Cooking Jambalaya At Campsites

Some people like one pot meals making more of a jambalaya stew with the rice being cooked in with the meat and sauce. We prefer serving our jambalaya over rice that is cooked in a separate pot that can be made over a fire or on a stove top. Wherever you decide to cook the rice, this particular recipe requires two pots for cooking.

If you are making this as one of our campfire recipes, you’ll need to get your fire going with enough wood for a cook time of about 40 minutes … you can also use charcoal briquettes.

If you are making this as one of our camp stove recipes you’ll need to get your stove ready for cooking on a level surface and enough propane because this dish cooks for a relatively long time, about 40 minutes.


Steps To Make This Jambalaya Dutch Oven Recipe

Step 1. Prepare your ingredients as directed. If you did your prep work at home and froze any of the ingredients, make sure you plan enough time to defrost them prior to cooking.

Step 2. Prepare your heat source for cooking over medium heat. I like cooking winter camping recipes over a solid bed of hot coals when the heat of your fire keeps your body warm too.

Camp Cooking Tip: Using a large fire ring is the easiest way to adjust from a low heat to a higher heat by moving the coals closer to the pot or further away from it.

I use our standard-depth 12-inch Dutch oven that holds 6 quarts for this recipe. You can use any cooking vessel you choose as long as it has enough capacity and either a tight-fitting lid or you have aluminum foil to cover it later in the cooking process.

Step 3. Brown the ingredients. You are going to start by melting butter then sautéing the holy trinity of onions, celery and chopped bell peppers plus some garlic. Then you’ll add sausage and chicken, cooking till browned.

Step 4. Add the seasonings and tomatoes. First you are going to stir in the Cajun seasoning, dried thyme, paprika and cayenne pepper and make sure it is incorporated before adding the next ingredients. Now you’ll add the tomato paste, mixing it in thoroughly.

Camp Cooking Tip: When you are meal planning, you need to consider the heat tolerances for the whole family. This is a great recipe for people who like a more tomato-flavored dish that is not very spicy. For the heat-lovers in your group, serve this with extra spicy creole seasoning, hot sauce or red pepper flakes so they can increase the spiciness of their own portion of the meal.

You’ll add the tomatoes and bay leaves, then cover the Dutch oven with its lid and simmer for about 20 minutes, stirring occasionally. This where you are actually going to cook chicken that takes longer than the shrimp.

Step 5. Cook the shrimp and serve over rice. Now that the chicken is cooked, it is time to cook the shrimp. It will only take about 5 minutes for it to turn pink. You’ll remove the bay leaves and serve over cooked white rice.

This recipe is a really nice gluten free camping food option that feeds a crowd of people.

Leftover Meal Idea: If you have any leftovers, make a jambalaya soup recipe out of it by adding some chicken broth or chicken stock and topping with a bit of fresh green onions.


Recipes Similar To This Dutch Oven Jambalaya Recipe

Cajun jambalaya is not the only easy recipe that brings New Orleans flavors and French influence to camping cuisine.

We made this Dutch Oven Gumbo easier for the campsite by eliminating specialty ingredients like file powder but you still need to plan for a day of cooking the meal that feeds about a dozen people.

When my brother-in-law ate this Blackened Trout With Cajun Cream Sauce the first time, he declared it was the best meal he ate in his life!

Creole cooking can be fun … especially when you are making deep fried camping food! These Shrimp Po Boys are quick to prep and cook but don’t lack a bit of flavor! It’s the remoulade sauce that puts this camp recipe over-the-top.

This Campfire Stew is a one pot meal with potatoes and carrots in a yummy tomato-based sauce. And the meat simmers for about 2 hours creating fork-tender beef!


Print This Dutch Oven Jambalaya Camping Recipe

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

  • 6 tablespoons butter
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 1 red bell pepper, chopped (you can substitute a green pepper if you want to be more traditional)
  • 4 cloves garlic, minced
  • 1 pound smoked Andouille sausage, cut into 1/4 inch thick slices
  • 1 pound boneless skinless chicken breasts, 1/2 inch cubes
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon dried thyme
  • 1.5 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 (6 oz.) can tomato paste
  • 1 (28 oz.) can diced tomatoes, with juice
  • 3 bay leaves
  • 1 pound peeled and deveined medium shrimp
  • 8 servings cooked rice
  • Extra spicy creole seasoning, hot sauce or red pepper flakes for extra spiciness when serving, optional

Instructions

    NOTE: If we have a busy camp trip planned, I prep the meat and veggies for this recipe at home. The meat can be prepped, frozen and stored in freezer bags, then just defrost and cook at the campsite.

  1. Heat a 12-inch Dutch oven over medium heat using a campfire or camp stove. Melt the butter, then add the onions, celery, bell pepper and garlic, cook till softened, stirring frequently.
  2. Add the sausage and chicken, cook till browned, stirring occasionally, about 10 minutes.
  3. Stir in the Cajun seasoning, dried thyme, paprika and cayenne pepper.
  4. Adjust the heat to bring ingredients to a simmer and add the tomato paste, mixing it in thoroughly before adding more ingredients.
  5. Now, add the tomatoes and bay leaves, then cover with the lid maintaining the pot at a simmer for about 20 minutes, stirring occasionally.
  6. Add the shrimp and cook just until it is no longer translucent, about 5 minutes.
  7. Remove bay leaves and serve over cooked rice.

NOTE: This is a family-friendly version of jambalaya that has a rich tomato flavor without a lot of spice. If you have heat lovers in your crowd, serve extra spicy creole seasoning, hot sauce or red pepper flakes on the side so they can increase the spiciness of their own portion of the meal.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 658Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 225mgSodium: 1314mgCarbohydrates: 55gFiber: 2gSugar: 7gProtein: 43g


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