Creole Cuisine

Dutch Oven Jambalaya is my go to answer for those nights when everyone is hungry, the cooler is half full, and you still want something that feels like a real meal. You know the vibe: you are camping, the fire is going, and suddenly people are circling the table asking, “So what’s for dinner?” This is the dish I make when I want big flavor without doing a pile of dishes. It’s smoky, a little spicy, and the rice soaks up all that good stuff like it was born to do it. If you have a Dutch oven and a spoon, you are basically set.

How to Make Dutch Oven Jambalaya Over a Campfire

The best part about making this outside is that it feels relaxed. You are not staring at a timer in a bright kitchen. You are listening to the fire and cooking by feel, which is honestly kind of soothing.

Campfire setup that actually works

Here’s what keeps it simple for me: I cook over a bed of hot coals, not big wild flames. Flames lick the sides and make hot spots. Coals give you steadier heat, which matters because rice can go from perfect to stuck fast.

Quick campfire method:

• Build your fire early and let it burn down until you have a nice pile of coals.
• Set the Dutch oven on a sturdy grate, or directly on a ring of coals if you know your spot is stable.
• If your Dutch oven has legs, even better. If not, just be extra careful with leveling it.
• Add a few coals on the lid so the top heat helps the rice cook evenly.

If you are new to oven style heat tricks, you might enjoy this quick read on why putting boiling water in the oven helps with heat and moisture. The idea of managing heat and moisture translates surprisingly well to camp cooking too.

My little camp rule: once the rice goes in, I stir less. Stirring is fine early, but too much stirring when the rice is trying to settle can turn things gummy.

What Makes This Recipe So Yummy

Jambalaya tastes like it took all day, even when it didn’t. The magic is that everything builds in one pot, layer by layer, and the rice finishes by soaking up the seasoned broth and all the drippings.

Here’s what I think makes Dutch Oven Jambalaya the kind of meal people remember:

1) The browned bits
When you brown sausage and chicken first, you get those savory bits on the bottom. Later, the broth lifts them up and spreads that flavor everywhere.

2) The “holy trinity” without the fuss
Onion, bell pepper, and celery. It’s classic for a reason. They soften into the background and make the whole pot taste deeper.

3) Smoky sausage plus juicy chicken
And if you want a dependable chicken option for other nights, I’ve had great results with this deliciously juicy oven baked chicken breast. Different meal, same idea: keep it simple and don’t overcook it.

4) Spice you can control
I like a little kick, but I’m not trying to punish anyone. The easiest way is to use Cajun seasoning, then adjust at the end with hot sauce.

“I made this at a rainy campground weekend and it was the highlight. Everyone went back for seconds, even the kids who claim they hate peppers.”

Recipe Walkthrough: Instructions

This is how I make Dutch Oven Jambalaya when I want it to be reliable. Not fussy. Not complicated. Just good.

Ingredients I use most often

• 2 tablespoons oil or bacon fat
• 12 to 14 ounces andouille sausage, sliced (any smoked sausage works)
• 1 to 1.5 pounds chicken thighs, chopped (breasts work too)
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning (start lighter if you are unsure)
• 1 teaspoon smoked paprika (optional but worth it)
• 1 can diced tomatoes (14 to 15 ounces)
• 1.5 cups long grain rice
• 3 cups chicken broth (a bit more if your fire runs hot)
• Salt and pepper as needed
• Green onions or parsley for topping

Step 1: Brown the sausage
Heat the Dutch oven, add oil, then brown the sausage. Scoop it out and set it aside. Leave the tasty stuff in the pot.

Step 2: Brown the chicken
Add the chicken, season lightly, and let it get a little color. It does not need to be fully cooked yet.

Step 3: Soften the veggies
Add onion, pepper, and celery. Stir and let them soften for a few minutes. Add garlic near the end so it doesn’t burn.

Step 4: Season and build the base
Sprinkle in Cajun seasoning and paprika. Stir for about 30 seconds. Add tomatoes, broth, and bring it to a gentle simmer.

Step 5: Add rice and sausage, then cover
Stir in the rice and add the sausage back. Put the lid on. If cooking over coals, add a few on top of the lid too.

Step 6: Cook until the rice is tender
Check at around 20 minutes. Most of the time it takes 25 to 35 minutes depending on heat. If it looks dry too early, splash in a bit more broth. If it looks soupy late in the game, crack the lid for a few minutes.

Step 7: Rest it
Take it off heat and let it sit covered for 5 to 10 minutes. This is when the texture goes from okay to really nice.

If you like having an easy side for camp meals, this 10 minute no oven bread is awesome for scooping up jambalaya, especially when you want something warm and bready without much work.

Little warning from experience: don’t crank the heat just because you are hungry. Rice needs steady heat, not chaos. When I rush it, I regret it.

Recipe Variations and Substitute Ideas

One reason I make Dutch Oven Jambalaya so often is that it forgives you. Forgot an ingredient? It’s still going to taste good.

Here are easy swaps that keep the spirit of the dish:

Protein swaps
Use shrimp at the end. Toss it in during the last 5 minutes so it stays tender. You can also do turkey sausage, or even leftover shredded chicken.

Rice options
Long grain white rice is my favorite here. If you use brown rice, plan for more liquid and more time. Instant rice is tricky over a fire because it can turn to mush fast.

Heat level
If you are cooking for mixed crowds, keep it mild and put hot sauce on the table. Everyone wins.

No tomatoes?
Skip them and add a touch more broth and seasoning. It becomes more like a “brown” jambalaya style, still great.

I’ll also say this: if your camp crew loves sticky sweet flavors, this teriyaki salmon bowl recipe is a fun change of pace for another night. Totally different direction, but it keeps dinner exciting.

Necessary Gear: Equipment

You don’t need a ton of stuff, but the right basics make camp cooking calmer.

What I pack for campfire jambalaya

• Dutch oven (5 to 7 quart is a sweet spot)
• Lid lifter or heat safe gloves
• Long spoon or spatula
• Cutting board and knife
• Measuring cup (or just eyeball if you are comfortable)
• Charcoal or a good fire pit for steady coals
• Instant read thermometer (optional but helpful for chicken)

If you are the type who loves easy finger food around the fire while the main dish cooks, keep this one bookmarked: easy oven BBQ chicken wings. I know it says oven, but the flavor idea is perfect for planning camp style snacks too.

And one practical tip: bring a cheap pair of tongs just for moving coals. It makes heat control so much easier, and you will feel like you actually know what you are doing out there.

Common Questions

Can I make Dutch Oven Jambalaya at home too?
Yes. Use your stove to brown everything, then simmer on low with the lid on. You can also finish it in the oven at around 350 F until the rice is tender.

How do I keep the rice from burning on the bottom?
Use steadier heat, stir less after the rice goes in, and don’t let the pot sit directly in huge flames. Coals are your friend.

What if my jambalaya is too wet?
Uncover it and let it simmer a few minutes. Stir once or twice, but don’t go crazy. It tightens up fast.

Can I prep anything ahead of time?
Absolutely. Chop the veggies, slice the sausage, and mix your spices at home. At camp, you just dump and cook.

How long do leftovers keep?
In a cooler with solid ice, I’m comfortable with 2 days. Reheat until steaming hot. If it smells off, don’t risk it.

A cozy ending and a little push to try it

If you want a hearty dinner that feels like a treat but still stays simple, Dutch Oven Jambalaya is the move. It’s one pot, big comfort, and it feeds people without drama. If you want more inspiration for this exact camp style vibe, check out Easy one-pot Jambalaya made over a campfire – THOR Industries and this solid take on a Campfire Chicken & Sausage Dutch Oven Jambalaya Recipe. Now go make a pot, let it rest, and watch how quiet everyone gets once they start eating.