Campfire Jambalaya Recipes

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BRAD'S CAMPSITE JAMBALAYA



Brad's Campsite Jambalaya image

Provided by Brad Leone

Categories     Soup/Stew     Chicken     Dinner     Lunch     Sausage     Shrimp     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
1 pound andouille sausage, sliced
Kosher salt, freshly ground 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
3/4 pound medium shrimp, peeled, deveined
Handful of fresh flat-leaf parsley leaves with tender stems

Steps:

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

CAMPFIRE JAMBALAYA



Campfire Jambalaya image

Experience the campfire without the campout when you cook this flavorful Campfire Jambalaya. Find out how to make this Creole-inspired dish today!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups instant brown rice, uncooked
2 stalks celery, chopped
1 large green pepper, chopped
1/3 cup KRAFT Original Barbecue Sauce
1-1/2 tsp. Creole seasoning, divided
1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/4 lb. cooked cleaned medium shrimp
2 oz. OSCAR MAYER Natural Uncured Turkey Sausage, cut lengthwise in half, then sliced crosswise

Steps:

  • Heat oven to 400ºF.
  • Combine broth, rice, celery, peppers, barbecue sauce and 1 tsp. Creole seasoning. Spoon about 1 cup rice mixture onto center of each of 4 large sheets heavy-duty foil sprayed with cooking spray; top with remaining ingredients. Sprinkle with remaining Creole seasoning.
  • Fold foil to make 4 packets; place in single layer on baking sheet.
  • Bake 20 to 25 min. or until chicken is done. Cut slits in foil to release steam before carefully opening packets.

Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

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