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Bon Appétit

Brad’s Campsite Jambalaya

4.5

(60)

Image may contain Food Dish Meal Plant Stew Vegetable Produce and Bowl
Zach DeSart

If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.

Recipe information

  • Yield

    8 Servings

Ingredients

2

tablespoons vegetable oil

1½

pounds skinless, boneless chicken thighs, cut into 1” pieces

1

pound andouille sausage, sliced

Kosher salt and freshly ground black 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

¾

pound medium shrimp, peeled, deveined

Handful of fresh flat-leaf parsley leaves with tender stems

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

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

    Step 4

    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.

Nutrition Per Serving

Calories (kcal) 540 Fat (g) 18 Saturated Fat (g) 6 Cholesterol (mg) 170 Carbohydrates (g) 50 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 41 Sodium (mg) 1310
Explore Bon AppétitCajun & CreoleAmericanChicken ThighChickenPoultrySausageMeatShrimpShellfishSeafoodRiceRice & GrainsOne-Pot MealsMainDairy-FreeGluten-FreeGrillingDinner
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Reviews (60)

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  • Great combination of flavors. I actually used my Dutch oven because of the space and ingredients required. Need to be careful of the 20-30 timeframe, just so the rice doesn't get overcooked and turn to mush. She was right to add the shrimp at the very end (5-8 minutes was about right). First time cooking jambalaya and everyone raved about it.

    • Sacramento

    • 9/16/2019