Brad's Campsite Jambalaya
A hearty outdoor version of classic Cajun jambalaya featuring chicken thighs, andouille sausage, and shrimp cooked with rice and vegetables in a flavorful Creole-seasoned broth. Perfect for cooking over a campfire or grill.
Ingredients
- •2 tablespoons vegetable oil
- •1½ pounds chicken thighs
- •1 pound andouille sausage
- •1 to taste kosher salt and pepper
- •1 large onion
- •1 whole red bell pepper
- •4 stalks celery
- •4 cloves garlic
- •2 tablespoons tomato paste
- •1 pint cherry tomatoes
- •2 cups long-grain white rice
- •2 tablespoons Creole seasoning
- •2 whole bay leaves
- •6 cups low-sodium chicken broth
- •¾ pound medium shrimp
- •¼ cup flat-leaf parsley
Cooking Instructions
- 1.
Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.
5 min
- 2.
Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.
7 min
- 3.
Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20-30 minutes.
25 min
- 4.
Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and shrimp are cooked through, 5-8 minutes. Top with parsley.
8 min