Chris’ Base Camp Jambalaya

There is nothing like a hearty meal after a long day on the trail. The only thing better, is one that's easy to make. This recipe will be a hit in camp every time!

There’s nothing like a hearty, flavorful meal at the end of a long day. And this is one of my favorite recipes to make in camp for several reasons, but most importantly, it’s hearty and delicious. Jambalaya fits right in at camp. It’s easy to make, has a little of everything, and you can’t screw it up. Seriously, you can add or subtract most any ingredient and you are still going to get a pretty good result. 

When I make this, or any other recipes for that matter, I try to do as much prep work as I can at home. With a toddler and an infant, it can be tough to do much in the evening when we get into camp. Unless I’m on a long trip with resupply stops, I chop veggies at home. It only saves 5 minutes or so but it helps things run a little smoother. Regardless of how you do your prep, its an easy recipe, and will be a hit in any camp.

Prep Time: 10 min Cook Time: 15 min Servings: 4-5


  • Avacado or Olive Oil (or whatever cooking oil you prefer)
  • 1 lb boleness, skinless chicken thighs (cubed in bite size pieces)
  • 1 lb Andouille Sausage (Sliced crosswise)
  • 1 large yellow onion, chopped
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 3-4 cloves of garlic, finely chopped
  •  2 tbsp tomato paste
  • 2 cups long grain rice
  • 1/2-1 pint cherry tomatoes (sliced in half)
  • 2 bay leaves
  • 6 cups chicken broth
  • 1/2 lb peeled, devained, uncooked shrimp
  • Salt (I prefer Kosher is better but any salt will do)
  • Pepper
  • 2 tbsp creole seasoning
  • cayenne pepper (optional)

Cooking Instructions

  1. Heat a large skillet, with 1-2 tbsp oil (I use a wok when I have one) over medium/high heat. Add the chicken and sausage and cook until chicken is lightly browned.
  2. Add onion, bell pepper, and garlic. Cook, stirring often, until softened.
  3. Stir in tomato paste and tomatoes. Stir often, scraping any browned bits off the bottom of the pan, until tomatoes are soft and well integrated.
  4. Stir in rice, creole seasoning, bay leaves and chicken broth. Bring to a boil, then reduce heat and cover. Simmer until most of the liquid is gone (about 25 min)
  5. Stir in shrimp, salt and pepper to taste (add cayenne for an extra kick) and cook until shrimp is done.
  6. Remove from heat and let rest for 5 min before serving.

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