This Cajun favorite is a perfect camp meal consisting of sausage and smoked chicken in a rich sauce with rice. Jambalaya can easily be cooked outdoors in a Dutch oven or over a gas stove.
This recipe is an excellent option for using up leftover smoked chicken and if you have the time you may make your own homemade smoked chicken stock doing so creates a much deeper flavor in the finished jambalaya.
Hard to think of eating this without sitting around a campfire due to the rich smokey flavors coming from the sausage and chicken. The rice makes it filling and a complete meal.
This jambalaya is perfect for camping trips and includes smoked chicken, smoked sausage, vegetables and rice.
Jambalaya can be cooked outdoors using a gas stove, in a Dutch oven, or over a campfire.
One bowl of this jumbalaya will fill you up after a hard day in the outdoors while satisfying your tastebuds.
This perfect outdoor Jambalaya includes smoked sausage and smoked chicken. It is truly a hearty camp meal.
Scratch Made Jambalaya Recipe
This Cajun favorite is a perfect camp meal consisting of sausage and smoked chicken. Jambalaya can easily be cooked in a Dutch oven or over a gas stove.
Preparation 30 minutes
Cook 1 hour 30 minutes
Ready in 2 hours
Servings 6 Servings
Ingredients
- 2 smoked sausages such as andouille
- 1 brown onion
- 1 small green pepper capsicum
- 1 small red pepper capsicum
- 3 sticks celery
- 4 cloves garlic
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon ground black pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon paprika
- cayenne pepper to taste
- 3 dashes Worcestershire sauce
- 2 cups smoked chicken cubed
- 1 1/2 cups white rice
- 3 cups chicken broth or chicken stock
Equipment
- moderate sized pot
Directions
- Slice the smoked sausage into rings. Dice into equal sizes the onion, bell peppers, and celery. Finely dice or crush the garlic.
- Heat the Dutch oven or pot to moderately hot heat. Add the sliced smoked sausage and cook until browned and oils have rendered in the Dutch oven. Remove the browned smoked sausage and set it aside for later.
- Add the diced onion, bell pepper, celery, and garlic to the Dutch oven and cook until fragrant and starting to soften.
- Add to the Dutch oven the canned tomatoes, pepper, thyme, oregano, paprika, cayenne pepper, and Worcestershire sauce. Stir and bring to a simmer.
- Return to the Dutch oven the browned smoked sausage along with the cubed smoked chicken. When heated through add the rice and chicken stock. Bring to the boil, stir, place the on the lid then take off the heat. The residual heat in the Dutch oven should be enough to cook the rice. Check after 15 minutes, stir and if a cold day and the Dutch oven is cooling return to the heat and bring to a simmer only. (If brought to a boil it may cause the rice to stick).
- When the rice is cooked through taste and adjust the seasoning as necessary with salt, adjust the heat with cayenne pepper. Serve immediately while still hot.
Nutritional Information
Calories: 302kcalCarbohydrates: 43gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 662mgPotassium: 299mgFiber: 2gSugar: 3gVitamin A: 599IUVitamin C: 30mgCalcium: 47mgIron: 1mg
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