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A serving of Camping Mock Jambalaya being served into a camp bowl from a Dutch oven.

Camping Mock Jambalaya Recipe

Saffron Hodgson
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With less hassle than the original, but all of the flavors, this camping mock jambalaya is a great option for the outdoors.
Preparation 15 minutes
Cook 20 minutes
Ready in 35 minutes
Servings 6 Servings
CourseMain Dish
InfluenceNorth American
DifficultySeasoned
MethodSimmer
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Ingredients

  • 1 dash olive oil
  • 1 pound diced chicken
  • 1 smoked andouille sausage sliced
  • 1 small yellow onion, diced
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 4 ribs celery diced
  • 1 can jambalaya soup
  • 2 cups cooked rice

Equipment

  • Dutch oven

Directions

  • Heat the Dutch oven then add the oil and chicken. Cook until the outside of the chicken is starting to turn golden brown.
  • Add the sausage, onions, bell peppers, and celery. Cook while stirring until softened.
  • Add the canned soup and stir while bringing to a gentle boil.
  • Add the cooked rice and stir while heating, when the rice is hot, serve.