The beginning of Spring and Fall are by far my favorite times to camp. They can be chilly days and evenings, but I love to bundle up so it fits me well. If there is a crisp in the air I automatically want comfort food and this dutch oven jambalaya is always a go to for me.
I have made plenty of Jambalaya recipes that are quite intense and can be time consuming, which usually does not bode well for a meal while camping. But this jambalaya recipe that I have adapted from Cindy is easy, can be cooked in a dutch oven and tasty.
A huge pet peeve of mine when I go camping is spending to much time cooking. Yes, I love cooking and preparing meals but I am there to relax. I tend to choose meals that allow me to do a good deal of the prep work at home, which is another reason I love dutch oven jambalaya. I always chop up all my veggies, put my seasonings together and measure out my rice. That allows me to just grab and go from the cooler when it is time to make dinner.
If you have not used dutch ovens very often a key to cooking is the amount of coals you have heating it. For this jambalaya I would recommend at least 10 on the bottom and around 20 coals on the top to keep it around 350 degrees. Jambalaya is an down south classic and is perfect for fall or spring camping!
- 1 tablespoon olive oil
- ½ pound smoked sausage, cut into ¼-inch thick slices
- ½ large onion, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- ½ teaspoon Cajun seasoning, or to taste
- 1 cup uncooked white rice
- 1 (14.5 ounce) can diced tomatoes, with juice
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 3 bay leaves
- ¼ teaspoon dried thyme
- 1 pound peeled and deveined medium shrimp
- Heat the olive oil in a Dutch oven over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes.
- Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer and simmer 20 minutes.
- After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center.
- Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.
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