Camp Jambalaya Recipes

SPICY ONE POT JAMBALAYA WITH ORZO

Spicy One Pot Jambalaya with Orzo image

This homemade one pot backpacking meal is worth washing a dish for - it combines orzo pasta with a spicy and flavorful sauce that will fill you right up after a long day of exploring.

Provided by Fresh Off The Grid

Time 12m

Number Of Ingredients 8

Ingredients

1 cup orzo pasta
1/2 cup freeze dried or dehydrated vegetables
2 tablespoons tomato powder
1 tablespoon Creole spice
1 teaspoon salt
1 tablespoon olive oil
3 oz summer sausage or jerky (optional - omit to make this meal veg friendly)
2 ½ cups water

Steps:

Pre-Trip: Place the pasta, freeze dried vegetables, tomato powder, Creole spice, and salt in a resealable bag. Pack along the olive oil and summer sausage.
At Camp: Empty the contents of the bag into your cook pot. Add the water and olive oil and bring to a low boil. Cook for about 10 minutes or until the pasta is tender, making sure to stir fairly often (especially towards the end) to prevent the food from scorching and sticking to the bottom of the pan.
In the meantime, cut up the sausage or jerky and add to the pot as the rest of the meal is cooking to heat through.
Remove from the heat and enjoy!

Nutrition Facts : Calories 385 kcal, ServingSize 1 serving

BRAD'S CAMPSITE JAMBALAYA

Brad's Campsite Jambalaya image

Provided by Brad Leone

Categories Soup/Stew Chicken Dinner Lunch Sausage Shrimp Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
1 pound andouille sausage, sliced
Kosher salt, freshly ground pepper
1 large onion, chopped
1 red bell pepper, chopped
4 celery stalks, chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
1 pint cherry tomatoes, some halved, some whole
2 cups long-grain white rice
2 tablespoons Creole seasoning
2 bay leaves
6 cups low-sodium chicken broth
3/4 pound medium shrimp, peeled, deveined
Handful of fresh flat-leaf parsley leaves with tender stems

Steps:

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.
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.
Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20-30 minutes.
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.

CAMP JAMBALAYA

CAMP JAMBALAYA image

Oh boy is this good. I found the recipe on line. I used smoked chicken sausage, brown rice, left out the red chili flakes and added diced tomatoes to the recipe. It is quite spicy but oh so good around a nice campfire. Just add a big hunk of french bread and it is heaven. I am going to try it in my crock pot.

Provided by Marcie H

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 large broiler-fryer chicken, cut in pieces
1 lb smoked sausage
1/2 cup butter, margarine
2 large onions, chopped
4 garlic cloves, minced
1 bell pepper, chopped
2 cups raw rice
5 cups water
1/2 teaspoon cayenne powder
1/2 teaspoon black pepper
1/4 teaspoon red chili pepper flakes
1/4 teaspoon allspice
2 teaspoons salt
1/2 teaspoon Tabasco sauce

Steps:

Melt butter in Dutch oven. Add chicken pieces and fry lightly until brown. Remove and set aside. Add bell pepper, onion, garlic to pan and saute until onions are clear. Add chicken and everything else into pan. Here's where I added the tomatoes. Bring to a simmer. Cook uncovered till the water cooks down below the pot contents, put on lid and simmer for about 30 minutes. Do not lift the lid during the last 30 minutes. Serve.

Nutrition Facts : Calories 1432.2, Fat 90.5, SaturatedFat 35.3, Cholesterol 302.9, Sodium 2493.6, Carbohydrate 85.6, Fiber 4.7, Sugar 5, Protein 64.3

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