Cajun Jambalaya over the Campfire
Domestic CEO shares a recipe for Cajun Jambalaya, perfect for grilling over a campfire.
I love a good jambalaya, and cooking it on the grate over a campfire makes it even better. I recommend partially preparing the food ahead of time -- everything can be frozen and then thawed before preparing the foil packages. Store the shrimp, chicken and sausage in separate bags. The chopped veggies can all be stored in one bag together.
When you’re ready to prepare your foil packets, mix everything together and then follow the rest of the recipe. This camping deliciousness (and the picture of the finished meal) was found on applecreekcamping.com.
- 2 pc. of 20” in length heavy-duty aluminum foil
- 1/2 pound peeled and deveined raw shrimp
- 4 oz. boneless, skinless chicken breast, diced
- 1 turkey sausage, sliced
- ½ med. onion, diced
- 1 med. green pepper, diced
- 1 rib celery, diced
- 2 med. tomatoes, diced
- 2 cloves garlic, minced
- 1 ½ tbsp cajun seasoning
- 1 cup instant rice
- ½ cup chicken broth
- Salt and pepper, to taste
- Cooking oil spray
In a large bowl, toss together all ingredients except the cooking spray. Mix well until combined. Fold over edges of aluminum foil by about ½ inch so liquid will not run off. Spray foil with cooking oil, divide mixture between the two pieces, and place in center of foil. Grasp top and bottom edges (the longer sides) and pull up over the food, pinching together at the top. Begin folding foil down toward the food until it is about 2 inches from the food. Fold over each side of the foil several times toward the center to seal. Place pouches on grill close to the fire for 25 minutes or until rice is fully cooked. Carefully open pouch and serve immediately. Serves 4.