Family Camping Food

Dutch Oven Camping Jambalaya: One-Pot Family Feast

Name: Dutch Oven Camping Jambalaya
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoons vegetable oil; 1 pound andouille sausage (sliced into 1/2-inch rounds); 1 pound boneless skinless chicken thighs (cut into 1-inch pieces); 1 large yellow onion (diced); 1 green bell pepper (diced); 3 celery stalks (diced); 4 cloves garlic (minced); 1 14.5-ounce can diced tomatoes, undrained; 2 cups long-grain white rice; 3 cups chicken broth (or water plus 2 bouillon cubes); 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper (adjust to taste); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 pound peeled and deveined shrimp (thawed if frozen); 3 green onions (sliced (for garnish)); Hot sauce (optional, for serving)

By Ethan Carter · Page 1 of 2

Recipe at a glanceDutch Oven Camping Jambalaya

Prep15 min

Cook35 min

Total50 min

Servings6

Calories480

What you'll need (18 ingredients)

2 tablespoons vegetable oil
1 pound andouille sausage (sliced into 1/2-inch rounds)
1 pound boneless skinless chicken thighs (cut into 1-inch pieces)
1 large yellow onion (diced)
1 green bell pepper (diced)
3 celery stalks (diced)
4 cloves garlic (minced)
1 14.5-ounce can diced tomatoes, undrained
2 cups long-grain white rice
3 cups chicken broth (or water plus 2 bouillon cubes)
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 pound peeled and deveined shrimp (thawed if frozen)
3 green onions (sliced (for garnish))
Hot sauce (optional, for serving)

📥 Step-by-step instructions and the free download are on page 2.

The first time I made jambalaya at a campsite, the smoke from the fire mingled with the scent of paprika and garlic. That aroma alone drew everyone over. This Dutch oven camping jambalaya is that kind of meal—the one people gather around, bowls in hand, before you even call them.

Step showing the trinity of onion, bell pepper, and celery sautéing in a Dutch oven over a camp stove

The magic is in the method. A Dutch oven holds steady heat, and with a few coals on top and bottom, you get an oven-like environment that cooks rice to fluffy perfection. No stirring, no fuss. Just a one-pot wonder that feeds a hungry crew.

Why This Jambalaya Works at Camp

Jambalaya is essentially a rice dish built on a smoky, savory base. The key is building flavor in layers. Start by browning the sausage and chicken. That fond—the browned bits stuck to the pot—is pure flavor. Don't skip it. Then cook the "holy trinity" of onion, bell pepper, and celery until soft. This step releases their sweetness and forms the backbone of the dish.

My secret ratio for perfect campfire rice: 1 part rice to 1.5 parts liquid. Here, that's 2 cups of rice to 3 cups of broth. The tomatoes add extra moisture, so the rice absorbs just enough without turning mushy. If you use a different rice, adjust the liquid. Long-grain white rice is my go-to because it cooks evenly and doesn't clump.

Managing the Heat

Campfire cooking is about controlling heat, not chasing it. For a 12-inch Dutch oven, I use 8-10 hot coals on the lid and 6-8 underneath. This creates an ambient temperature of about 350°F. If you're on a camp stove, set it to low once the pot comes to a boil. The lid stays on for 20 minutes—no peeking. Every time you lift the lid, steam escapes, and the rice takes longer to cook.

How do you know when it's done? The rice should be tender and the liquid mostly absorbed. If it looks soupy, cover and cook for 5 more minutes. If it's dry but the rice is still hard, add a splash of broth and cook for another 5 minutes. Patience is your friend here.