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–+ servings
A dutch oven filled with chicken and sausage jambalaya.
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5 from 1 vote

Dutch Oven Jambalaya - Campfire Chicken & Sausage Jambalaya

This delicious Dutch Oven Jambalaya is a simplified version of my original Jambalaya recipe.
Made in one pot, it's a fantastic camping meal - and the post includes directions for doing a lot of the food prep ahead of time!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 8 Servings
Calories: 626kcal

Equipment

  • 1 Dutch Oven

Ingredients

  • 1 lb Andouille Sausage Substitute kielbassa if unavailable. We tend to use turkey kielbasa. The nutritional information assumes the use of actual andouille, though.
  • 2 tablespoon Vegetable Oil
  • 2 lbs Boneless Skinless Chicken Breast cubed
  • 1 Large Onion chopped
  • 1 Green Bell Pepper chopped
  • ½ Red Bell Pepper chopped
  • ½ Jalapeno Pepper chopped
  • 2-3 Celery Ribs chopped
  • 4 cups Chicken Stock
  • 28 oz Diced Tomatoes 796 ml
  • 1 ½ teaspoon Cayenne
  • 1 ½ teaspoon Garlic Powder
  • 1 teaspoon Ground Black Pepper
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Dried Sage
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Salt
  • 1 Bay Leaf
  • 1 lb White Rice

Instructions

  • Get a medium-hot fire going. You don’t want it roaring, but you do want it to sustain a low boil for over 40 minutes.
  • Note: If you’re cooking at home, set your burner to medium high heat.
  • In a large Dutch oven - or other large pot - brown the sausage in a little oil. Add the chicken and a little more oil, continue cooking until the chicken is browned on all sides.
  • Add the peppers, onion, and celery, cook until vegetables are softened.
    As the veggies cook - and release liquid - use a wooden spoon or silicone spatula to scrape up the browned bits on the bottom of the pan.
  • Add chicken stock, diced tomatoes, and all of the herbs and spices. Turn heat down to low (if applicable), and simmer for 10 minutes.
  • Add rice to pot. Cover and cook on low for 20 minutes or so, stirring fairly frequently – you don’t want it to burn onto the bottom of the pot!
  • Remove lid, allow to cook uncovered for another 5- 10 minutes or so, depending on your rice. Cook until rice is done.
  • Remove and discard the bay leaf, serve hot.

Notes

Once cooled to almost room temperature, any leftovers can be stored in any airtight container in the fridge for up to 4 days.
See the post for details on how to prep ingredients ahead of time, to bring on a camping trip.

Nutrition

Calories: 626kcal | Carbohydrates: 58g | Protein: 43g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 1057mg | Potassium: 1078mg | Fiber: 3g | Sugar: 6g | Vitamin A: 642IU | Vitamin C: 35mg | Calcium: 72mg | Iron: 3mg