This jambalaya recipe is not very authentic, but it is easy enough to prepare at camp.
It doesn’t require a lot of camp cooking skill but takes a little more effort than grilling up a few hot dogs. So it is good for Scouts who have some camping skill but haven’t reached the “camp gourmet” level yet.
Charcoal fire or gas stove
Spoon or spatula for stirring
Prepare your charcoal fire if necessary
2 onions, chopped
2 bell peppers, chopped
1 pound smoked sausage, cut into ½ inch slices
1 to 2 T Cajun seasoning
1 (15 ounce) can diced tomatoes
6 cups water
3 chicken bouillon cubes
3 cups uncooked long grain white rice
1 pound peeled and deveined frozen shrimp
- Prepare your charcoal if necessary.
- Combine onion, peppers, sausage, and 1 T Cajun seasoning in cook pot. Cook until onions are translucent, about 10 minutes.
- Stir in tomatoes, water, and bouillon. Bring to a full boil.
- Stir in rice and shrimp. Cover. Let simmer for about 15 minutes, until most of the liquid has been absorbed and the rice is tender.
- Add additional Cajun seasoning to taste.
Serves 8 to 10