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Delicious Dutch Oven Jambalaya with shrimp, sausage, and vibrant spices in a one-pot dish.

Dutch Oven Jambalaya

A hearty and flavorful one-pot dish perfect for camping or any outdoor meal, featuring smoky sausage, juicy chicken, and seasoned rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Jambalaya
  • 2 tablespoons oil or bacon fat
  • 12 to 14 ounces andouille sausage, sliced
  • 1 to 1.5 pounds chicken thighs, chopped
  • 1 onion, chopped
  • 1 green bell pepper chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika (optional)
  • 1 can diced tomatoes (14 to 15 ounces)
  • 1.5 cups long grain rice
  • 3 cups chicken broth
  • to taste salt and pepper
  • for topping green onions or parsley

Method
 

Preparation
  1. Heat the Dutch oven, add oil, then brown the sausage. Scoop it out and set it aside, leaving the drippings in the pot.
  2. Add the chicken to the pot, season lightly, and cook until it has a bit of color.
  3. Add the onion, green bell pepper, and celery, stirring until they soften. Add the garlic towards the end to prevent burning.
  4. Sprinkle in the Cajun seasoning and smoked paprika, stirring for about 30 seconds.
  5. Add the diced tomatoes and chicken broth, bringing it to a gentle simmer.
  6. Stir in the rice and return the sausage to the pot. Cover with a lid and place coals on top for even heat.
  7. Cook for 25 to 35 minutes, checking at 20 minutes. Adjust liquid as needed during cooking.
  8. Once done, remove from heat and let sit covered for 5 to 10 minutes before serving.

Notes

Adjust spiciness with Cajun seasoning and hot sauce. This recipe forgives ingredient swaps; feel free to use shrimp or different types of sausage. Ensure steady heat to avoid burning the rice.