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.
Quick Jambalaya Recipe
- Charcoal fire or gas stove
- Cook pot
- Spoon or spatula for stirring
- Cutting surface
- Prepare your charcoal fire if necessary
- 2 onions, chopped
- 2 bell peppers, chopped
- 1 stalk celery, sliced
- 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
- Parsley (optional)
- Prepare your charcoal if necessary.
- Combine onion, peppers, celery, 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.
- Sprinkle with parsley if desired.
Serves 8 to 10
Camp cooking can offer some challenges, but it can also be very rewarding. Many people stick to hotdogs and hamburgers at camp. But it is easy and fun to get a little more creative. So here are some recipes to put in your camping cookbook.
Dutch oven cooking is one of my favorite ways to make meals and desserts at camp. Put the ingredients in, put some charcoal on the top and bottom, come back later, and voila! you have a delicious dish. See some recipes here.
Learn about Dutch oven cooking, including temperature control, cleanup, storage, and more.
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