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Funky Campfire Jambalaya

by Richard White II September 05, 2018

No matter how many times we say it, the grubmaster may be the model for servant leadership in his or her patrol or troop.  The grubmaster is responsible for ensuring everyone has the fuel they need to power through any adventure they find.  This very forgiving one-pot super Jambalaya can be cooked in a cast iron Dutch oven or large pot, and when cooking for your patrol or troop at your campsite, the more food the better.  

Jambalaya Main Ingredients

Prep Time: Varies, 30-60 minutes for the campfire | Cook Time: 20 minutes | Serves: 6-8

1 Tbs olive oil

1 lb chicken
1/2 lb sliced sausage

1 C. diced celery
1/2 diced onion
1 C. diced bell pepper
1/2 Tsp Cajun seasoning

2 C. Instant rice or 1 C. uncooked rice
14.5-ounce can diced tomato

3 cloves minced garlic
2 bay leaves
1/4 Tsp diced thyme
2 C. chicken broth (if you don't have broth you can substitute bullion cubes and water)


If cooking over a bed of coals start your fire well before you plan on cooking; you'll need a solid bed of hot coals to get this dish cooked. It'll take a while for the fire to get to this point, so use this time to start chopping the onion, bell peppers, and celery, and slicing the sausage and chicken.  If your cooking on a camp or backpacking stove just start prepping.  Be sure to slice the chicken thinly, this will ensure it cooks evenly. When the coals are ready, place the Dutch oven in a stable position and pour in enough olive oil to coat the bottom.

Oil, Sausage, ChickenCooking Chicken

Cooking Sausage and Chicken
Once the oil is good and hot, throw in your sliced chicken and let that cook for 5 to 10 minutes until chicken is just cooked then add the sausage.  Cook them together for 2 minutes longer. Next, add celery, onion, bell pepper and Cajun seasoning.

Vegetables and Cajun seasoning.

Vegetables  in pot

Vegetables mixed in.
Cook until the vegetables become tender check every 5 - 10 minutes. Next add the rice, tomatoes, garlic, bay leaves, thyme and chicken broth. 

Broth, tomatoes, rice, garlic, bay leaf, thyme

Broth, tomatoes, rice, garlic, bay leaf, thyme
Depending on the heat of your fire, you may need to constantly add more chicken broth while your creation cooks.  This will ensure the rice and veggies don't stick. Continue to stir, stirring will let you know if more liquid is needed or not.  Let cook for 15 - 20 minutes until the rice is tender.

That's it — pull your dutch oven off the fire, remove the bay leaves, call everyone over, pray and serve your team/crew/patrol/troop/class you get my point.

All done!!

When you enjoy your creation let us know in the comments. This recipe is just a springboard for you to make it your own.  Tell us what you came up with.

Till we see each other again through the smoke of the campfire

Richard White II
Richard White II


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