Campfire Jambalaya

You can easily prep this Campfire Jambalaya a day ahead, pack up all of the ingredients, and assemble it at your campsite (or cookout, or whatever). The result is delicious!


  • 1 lb. uncooked medium shrimp, peeled and cleaned
  • 1/2 lb. andouille or Kielbasa
  • 14-1/2 oz. can diced tomatoes with garlic and onion
  • 4 cups cooked rice
  • 1 green pepper, diced
  • 3 to 4 t. Cajun seasoning
  • 1 t. hot pepper sauce


  1. Combine all ingredients in a large bowl; toss to mix. Divide among four 18-inch lengths of heavy-duty aluminum foil. Bring up foil sides; fold top and ends to seal packets. Grill, covered, over medium-high heat for 8 to 10 minutes, until heated through and shrimp are pink. May also bake packets on baking sheets at 450 degrees for 15 to 18 minutes



To make in your oven: Mix all ingredients and baked at 350 in a covered, cast iron skillet for about 45 minutes.