One-Pot Campfire Jambalaya
- 1 tablespoon olive oil
- 1/2 pound sliced sausage
- 1 pound shrimp
- 1/2 onion diced
- 1 cup diced bell pepper
- 1 cup diced celery
- 1/2 teaspoon Cajun seasoning
- 1 cup rice
- 14.5-once can diced tomato
- 1/4 teaspoon diced thyme
- 2 cups chicken broth
- bay leaves
Start your fire well before you plan on cooking; you'll need a solid bed of hot coals to get this dish cooked. It'll take a while for the fire to get to this point, so i used that time to start chopping the veggies and slicing the sausage. When the coals are ready, place the Dutch oven on a stable portion and pour in enough olive oil to coat the bottom.
Once the oil is good and hot, throw in your sliced sausage and let that cook for two minutes or so. Next up, toss in celery, onion, bell pepper and Cajun seasoning.
Cook until the vegetables become tender. Then goes in the rice, tomatoes, garlic, bay leaves, thyme and chicken broth.
Depending on the heat of your fire, you may need to constantly add more chicken broth while the dish cooks so the rice and veggies don't stick. Constant stirring and tasting will let you know if more liquid is needed or not.
When the rice seems just about done (10 minutes for me), throw in the shrimp, cover and let cook for an additional two minutes.
That's it — pull that sucker off the fire, remove the bay leaves and serve!
From beach bonfires to 10,000-foot peaks, there are endless ways to enjoy the natural beauty of Los Angeles’ great outdoors.