2 Tablespoons of Vegetable Oil 1 Tablespoon of Cajun Seasoning
10 oz. of Sausage cut into Rounds 1 Pound boneless skinless chicken breast cubed
1 Diced Onion 1 Diced Green Bell Pepper
2 Diced Celery Stalks 3 Minced Cloves of Garlic
1 (16 oz.) Can of Crushed Tomatoes ½ Teaspoon of Red Pepper Flakes
½ Teaspoon Ground Black Pepper 1 Teaspoon Salt
½ Teaspoon Hot Pepper Sauce 2 Teaspoons Worcestershire Sauce
1 Teaspoon File Powder 1 ¼ Cups Uncooked White Rice
2 ½ Cups Chicken Broth
Nothing beats a good old fashioned campout cookout. One of the best things to eat on a campout is a heaping plate of jambalaya! With some good seasoned chicken and sausage, as well as some well cooked rice nothing is better. It also helps that the recipe is easy to follow and the cook time is pretty manageable.
First things first, the sausage and chicken needs to be seasoned. In a bowl add the 10 oz. of sausage of your choice, Andouille is a great sausage for this, next add in a pound of chicken (16oz). Then to the bowl add in a tablespoon of Cajun seasoning. A wonderful Cajun seasoning for this job is the Cajun Injector® Quick Shake® Seasoning - Cajun Shake, this seasoning is a great mix of the spice and zest many look for in a Cajun meal. After the meat is seasoned add a table spoon of vegetable oil to a skillet that is over medium heat and add the sausage. Once the sausage is browned remove it from the pan and set it aside. Now brown the chicken in the same pan, note that when cooking the cubed chicken all sides is necessary, after the chicken is browned remove it from the pan and set it aside. A good pan for the job is the Lodge Logic® Cast-Iron Flat-Bottom Square Skillet, this skillet is seasoned and ready to use making it ideal for the outdoorsman wanting to make a quick meal.
After the meat has been browned add another tablespoon of vegetable oil to the pan and begin to sauté the onion, bell pepper, garlic and celery until it is well cooked. Next begin stirring in the crushed tomatoes, once the tomatoes have been stirred in season the mix with the salt, black pepper, hot pepper sauce, red pepper flakes Worcestershire sauce and file powder.
Once all of this has been mixed carefully pour into a cast iron Dutch Oven lined with a couple layers of tin foil and 18 briquettes of charcoal underneath. A good Dutch Oven for this job is the Lodge Logic® 8-Quart Cast Iron Deep Camp Dutch Oven, with its steep walls and convenient size this oven is perfect for a weekend out. After the mix is transferred add in the sausage and chicken, and let the mix cook for about 10 minutes. Once it has cooked for the ten minutes stir in the chicken broth and the rice. To bring the mixture to a gentle boil add 3 to 4 more briquettes to the bottom of the Dutch Oven, once at a boil remove the 4 extra briquettes from under the Dutch Oven and put on the lid of the oven and add 6 briquettes to the lid of the Dutch Oven. Let the mix simmer for between 20 and 25 minutes stirring occasionally then serve!