You can cook this recipe in a good sized Dutch oven or large stew pot, either on a heavy duty folding grill laid across the coals, a
tripod, or on a camp stove, but it’s better if Jambalaya is cooked on top the camp fire coals.
1 large fryer chicken-cut in pieces 5 cups water
1 lb good smoked sausage 1/2 tsp cayenne red pepper powder
1 stick butter or Oleo 1/2 tsp black pepper
2 large onions-chopped good shake dried red chili flakes
4 cloves garlic-minced 1/4 tsp allspice
big bell pepper-chopped 2 tsp salt
2 cups raw white rice good shake Tabasco sauce
Melt butter in Dutch oven – throw chicken pieces in and fry lightly till brown – remove. Throw in bell pepper, onion, garlic –
sauté till onion is clear. Throw the chicken back in – add everything else and bring to simmer – cook uncovered till the water
cooks down below the pot contents, put on the lid and simmer about 30 minutes – do not the lift lid during the last 30 minutes –
NOTE: Camp tip: you can prep the vegetables at home and place them in a plastic bag in the cooler. Don’t use a freezer bag
though – use a food storage bag. The freezer bags let the onion and garlic smell out into your cooler!
We hope you like this recipe for Jambalaya as well as we do.