One-Pot Campfire Jambalaya

Cook up simple ingredients for hungry campers.

One Pot Campfire Jambalaya

Jeremy Pawlowski

Ingredients

  • 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

Making Campfire Jambalaya

Like this recipe? See it being made fireside, and be inspired to get cooking outdoors.
Camp Cookery

Camp Cookery

Simple ingredients make up this warm, slightly spicy jambalaya dish that's cooked over a campfire. Note: The recipe can be cooked indoors over the stove, but what's the fun in that? >>Get the Recipe 960 1280

Jeremy Pawlowski  

Prep Time

Prep Time

Be sure to bring along necessities like a knife and cutting board for chopping the onions and peppers. You can also chop and dice ahead, but prepping dinner makes a nice group activity at your campsite.  960 1280

Jeremy Pawlowski  

Spicy Sausage

Spicy Sausage

What's jambalaya without sausage? Choose a hotter sausage if you love spicy food. >>Get the Recipe 960 1280

Jeremy Pawlowski  

Cooking Over Coals

Cooking Over Coals

Start your fire well before you plan on cooking; you'll need a solid bed of hot coals to get this dish cooked.  960 1280

Jeremy Pawlowski  

By the Campfire

By the Campfire

Campers gather around the fire, waiting for dinner to cook.  960 1280

Jeremy Pawlowski  

Almost Done

Almost Done

The jambalaya dish is almost ready once the rice is cooked through. Then toss in shrimp to cook in just a couple minutes. >>Get the Recipe 960 1280

Jeremy Pawlowski  

Ready to Serve

Ready to Serve

Serve this one-pot jambalaya straight from the Dutch oven. Using paper bowls means more time for campsite lounging, and less time for campsite cleanup. Just be sure to pack out any trash.  960 1280

Jeremy Pawlowski  

Directions

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!

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