Camping Mock Jambalaya Recipes

SPICY ONE POT JAMBALAYA WITH ORZO

Steps:

• Pre-Trip: Place the pasta, freeze dried vegetables, tomato powder, Creole spice, and salt in a resealable bag. Pack along the olive oil and summer sausage.
• At Camp: Empty the contents of the bag into your cook pot. Add the water and olive oil and bring to a low boil. Cook for about 10 minutes or until the pasta is tender, making sure to stir fairly often (especially towards the end) to prevent the food from scorching and sticking to the bottom of the pan.
• In the meantime, cut up the sausage or jerky and add to the pot as the rest of the meal is cooking to heat through.
• Remove from the heat and enjoy!

BRAD'S CAMPSITE JAMBALAYA

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.