Jambalaya

The Ultimate One-Pot Meal

A cajun classic, this ultimate one-pot meal is perfect for campfire cooking. Throw ingredients into a dutch oven in batches and call it a day. The smokiness from the fire just adds to the flavor, creating a delicious cauldron full of comfort.

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PREP TIME
20 minutes

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COOK TIME
60 minutes

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YIELD
~6 to 8 servings

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Ingredients

• 1 tbsp oil

• 3/4 lb andouille sausage, cut into rounds

• 1/2 lb chicken, diced

• 1/2 lb peeled and deveined shrimp

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 green bell pepper, diced (See Note 1)

• 6 ribs of celery, sliced thin

• 1 tsp salt

• 1/4 tsp cayenne pepper

• 1 tsp garlic power

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp basil

• 1 tsp oregano

• 1 tsp thyme

• 1/2 tsp fresh ground black pepper

• 1 can diced tomatoes

• 1 can crushed tomatoes

• 2 cups chicken broth (See Note 2)

• 3/4 cup long-grain rice

Special Equipment

• 12-inch dutch oven

  Note: links to special equipment listed above are connected to my Amazon Affiliates account. If you end up buying an item after clicking the link above I may receive a small commission, helping me to continue creating great content for you!

Directions

1. In a 12-inch dutch oven or similarly-sized pan with a lid (if cooking on stovetop), heat the 1 tablespoon of oil over medium heat. Add the 2 cloves of minced garlic and cook for about 30 seconds, until it is fragrant.

2. Add the remaining vegetables and sauté for about 5 minutes, until the onions start to become translucent.

3. Add the diced chicken and sausage to the pan and cook for another 5 minutes or so, stirring occasionally to brown on all sides.

4. Add the chicken broth. Deglaze the pan by scraping up any browned bits that are stuck to the bottom.

5. Add the diced and crushed tomatoes, spices (1 tsp salt, 1/4 tsp cayenne, 1 tsp garlic powder, 1tsp onion powder, 1 tsp paprika, 1 tsp basil, 1 tsp oregano, 1 tsp thyme, 1/2 tsp pepper), and rice, stirring to combine. Bring the mixture to a boil and simmer for about 20 minutes. 

6. Add the shrimp and simmer another 10 minutes, or until most of the moisture is absorbed and the rice is tender.

Notes

• I typically substitute 1 to 2 Anaheim peppers for the green peppers. For the holy trinity of cajun cooking you should have equal parts celery, peppers, and onions.

• 2 cups of water and a bullion cube can be substituted for the chicken stock if you don’t have space to bring broth along on your trip.