One-Pot Campfire Sausage Jambalaya

By Sprig Originals ✓ · cooked up in Sprig

A hearty Southern one-pot dinner made entirely over a campfire or camp stove: smoked sausage browned in the pot, then onion, pepper and rice simmered right in the drippings with tomatoes and Cajun spice. Everything cooks in the same Dutch oven or deep skillet, so there is one pot to wash and nothing to keep cold once you start.

Ingredients

• 2 tbsp vegetable oil
• 14 oz smoked andouille or kielbasa sausage, sliced into coins
• 1 medium yellow onion, chopped
• 1 large green bell pepper, chopped
• 3 cloves garlic, chopped
• 1 1/2 cups long-grain white rice
• 1 tbsp Cajun seasoning
• 14.5 oz canned diced tomatoes, with juice
• 2 1/2 cups chicken broth (or water plus 2 bouillon cubes)
• 3 scallions, sliced

Instructions

1. Build the fire down to a bed of steady coals, or set a camp stove to medium. Set a 10- to 12-inch Dutch oven or deep cast-iron skillet over the heat, add the oil, and brown the sausage coins for 5 to 6 minutes, turning once, until the edges are crusty.
2. Add the onion, bell pepper and garlic to the pot with the sausage and cook 5 minutes, stirring often and scraping up the browned bits, until the vegetables soften.
3. Stir in the rice and Cajun seasoning and toast 1 minute, then pour in the tomatoes with their juice and the broth. Stir once, scrape the bottom clean, and bring to a full boil, about 3 to 4 minutes.
4. Cover the pot and move it to the cooler edge of the coals or turn the stove to its lowest flame so the liquid barely bubbles. Cook 20 minutes without lifting the lid; if you smell scorching, slide the pot further from the heat.
5. Pull the pot off the heat and let it stand, still covered, for 8 minutes. Fluff with a fork, taste and add salt if needed, and scatter the scallions over the top before serving straight from the pot.

Chef's tips

Nutrition (per serving, estimated)

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