Dutch Oven Jambalaya Recipe

This is a simple dish that I make when I am camping with a large group. Everything is cooked in a single pot. This recipe is for a large 12 inch Dutch oven and will serve 8-10 people.


1 medium to large onion

1 Bell Pepper

2 stalks celery

1.5 lbs. smoked pork sausage sliced into thin disks

2.5 lbs. boneless skinless chicken thighes chopped into bike size pieces

3 Table Spoons Creole Seasoning (I recommend Tony Chachere’s)

3 Bay leaves

1 teaspoon Ground Sage

1/4 teaspoon Ground Thyme

Chicken Broth 4 cups or 32 ounces

6 ounces tomato sauce

3 cups of Jasmine Rice

(optional) chopped green onions

Getting Started:

To make things easy, do your prep work before you leave home. I cut up the chicken and sausage and store them in storage bags. I also run the onion, celery and bell pepper along with the bay leaves, sage and thyme through the blender and store that in a separate bag. This way, when I get to my campsite and start cooking, I only have to empty bags into the pot.

Step 1:

After building a fire, place the dutch oven over enough coals to get it up to about 300 degrees at the base.

Put sausage into pot and brown it. When sausage is browned, add chicken and vegetable/herbs blend. Cook chicken until well browned. Continue to stir so that you don’t burn meat and vegetables began to cook down. Do not drain juices.

Step 2:

Once meat is well browned, add chicken broth, tomato sauce and creole seasoning then stir thoroughly.

Step 3:

Add rice and stir again.

Step 4:

Put lid on Dutch Oven then remove it from the extra coals on bottom. Reset coals for Dutch Oven for 375 degrees. Allow to cook for approximately 40 minutes. When rice has absorbed all liquid, it is ready to serve. Stir again to mix rice and meat evenly, sprinkle with green onions and enjoy.

Hope you like it.



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