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!

Next Up

Butternut Squash Tamales

This vegetarian take on tamales is inspired by a favorite New Mexico restaurant.

Blueberry Tagliatelle

Inspired by a favorite Nashville restaurant, this surprising dish makes a fun twist for family pasta night, especially during blueberry season.

Hawaiian Hot Dog

At your next cookout, dress up the dogs with tropical fruit garnishes like they do in Hawaii.

Pan-Seared Halibut

This easy fish recipe from Oklahoma works great in a cast-iron pan.

Warm Banana Sandwich With Raspberry Jus

Country music group Little Big Town's Kimberly Schlapman shares her recipe for this layered banana and hazelnut sandwich with a raspberry dipping sauce.

Broccoli-Cheese Casserole

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a casserole containing fresh broccoli in a cream cheese and blue cheese sauce and topped with herbed crackers.

Smoked Barbeque Sauce

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

Turkey Meatballs

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

Blackened Mahi Mahi

Country music group Little Big Town's Kimberly Schlapman shares her recipe for fried mahi mahi rubbed with herbs and spices.

Southern Fried Chicken

Country music group Little Big Town's Kimberly Schlapman shares her recipe for crispy chicken that requires an ice bath before frying.

On TV

Extreme RVs

6am | 5c

Extreme RVs

7am | 6c

Extreme RVs

8am | 7c

Extreme RVs

9am | 8c

Extreme RVs

10am | 9c

Extreme RVs

11am | 10c

Extreme RVs

12pm | 11c

Extreme RVs

1pm | 12c
3pm | 2c
4pm | 3c
4:30pm | 3:30c
5pm | 4c
5:30pm | 4:30c

Extreme RVs

6pm | 5c

Extreme RVs

7pm | 6c
On Tonight
On Tonight

Extreme RVs

8pm | 7c

Extreme RVs

9pm | 8c

Extreme RVs

10pm | 9c

Extreme RVs

11pm | 10c

Extreme RVs

12am | 11c

Extreme RVs

1am | 12c

Extreme RVs

2am | 1c

Extreme RVs

3am | 2c

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.