One-Pot Campfire Jambalaya

This one-pot meal cooked in a cast iron Dutch oven is very forgiving, and when cooking for a big group at your campsite, the more food the better.
Related To:
Cast-Iron Dutch Oven Jambalaya Dish

Cast-Iron Dutch Oven Jambalaya Dish

This one-pot jambalaya dish cooked in a cast iron Dutch oven is very forgiving, and when cooking for a big group at your campsite, the more food the better.

Prep Time: Varies, 30-60 minutes for the campfire | Cook Time: 20 minutes | Serves: 6-8

Ingredients

Making Campfire Jambalaya

See All Photos

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

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.  

Spicy Sausage

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

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. 

By the Campfire

A group gathers around the fire, waiting for dinner to cook. 

Almost There

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

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. 

  • 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

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!

Keep Reading

Next Up

Campfire Filet-Tip Chili

From the Zac Brown & Friends Southern Ground Cookbook .

Baked Oysters With Creamed Collard Greens

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a creamy mixture of chopped oysters baked with collard greens.

Turkey Meatballs

Country music group Little Big Town's Kimberly Schlapman shares her recipe for meatballs made with sourdough bread, buttemilk and ground turkey.

Smoked Barbeque Sauce

Country music group Little Big Town's Kimberly Schlapman shares her recipe for Southern-style, smoky barbeque sauce.

Shredded Chicken With Green Chiles

Country music group Little Big Town's Kimberly Schlapman shares her recipe for chicken breasts sautéed with jalapeños and roasted poblano peppers.

Low Country Osso Bucco Sandwich With Tomato Braised Pork

Biscuit aficionados at Mason Dixie Biscuit Co. share the recipe for their succulent pork biscuit sandwich topped with homemade gremolata and pickled jalapeños. 

Baked Chicken Fingers

Country music group Little Big Town's Kimberly Schlapman shares her recipe for crispy chicken tenders with a honey-mustard dipping sauce.

Hot-Dipped Chicken

Country music group Little Big Town's Kimberly Schlapman shares her recipe for buttermilk-marinated, fried chicken breasts dipped in a maple-syrup and sambal sauce.

Grilled Skirt Steaks

Country music group Little Big Town's Kimberly Schlapman gives basic directions for grilling steak.

Beet and Goat Cheese Tart With Balsamic Reduction

Country music group Little Big Town's Kimberly Schlapman shares her recipe for puff pastry covered with beets, goat cheese and caramelized onions, drizzled with balsamic and topped with arugula.

On TV

Top GAC Shows

Flea Market Flip

Sundays at 8|7c

Living Alaska

Mondays at 9|8c

Top 20 Countdown

Consult Program Guide

Flippin' RVs

Wednesdays 9|8c

Get Social With Us

Let's explore this country together.