Campfire foil packet Cajun shrimp and sausage jambalaya combines andouille sausage, veggies, uncooked rice, shrimp and a delicious spice mixture. Throw everything on some aluminum foil and cook on the campfire or in a Dutch oven. Easy to prepare and plenty of taste!
Jambalaya is a personal preference of mine, but first, please understand that I make no claims to originality for this recipe! For starters, it’s composed using tin foil.
This is not intended to be an actual, full-time supper. So why is it called jambalaya? It’s influenced by the tastes and traditional components found in an actual jambalaya.
The idea with this recipe is to make a super-simple meal, minimize clean-up (a lot), while still enjoying a good, substantial evening meal. Foil packet Jambalaya succeeds on all accounts. You won’t believe how simple this recipe is, and how flavorful it is!
Before we go any further, please be aware that this is really hot! There are methods to tone down the heat, but this dish, like other jambalayas, packs a punch.
Before Hurricane Katrina, we relocated our business to New Orleans. I enjoyed the enthusiasm, environment, and, most importantly, the delicious cuisine. There was a small cafe that delivered to our business.
They offered the finest jambalaya and gumbo I’d ever had. While our adaptation cannot rival with the original, jambalaya foil packets are fast and simple to put on the campfire for a wonderful meal after a long day of hiking.
What Exactly Is Jambalaya?
It is a delectable blend of cultures and food styles, with inspirations from West Africa, France, Spain, Germany, and Native America. It contains rice, protein, veggies, and spices. And this makes it seem uninteresting. But it’s not.
The finest history I’ve found for this really tasty dish is on the McCormick’s website, specifically in the part on Zatarain’s products. If you’ve never had this delicious dish, I highly recommend it.
The secret to a perfect foil packet supper is to pick components that cook at around the same time. Cutting up longer-lasting components into fewer components is a simple way to do this. And, if they are in bite-sized pieces, they are far simpler to consume when lounging around a campfire with no using a knife. In fact, if you open your packet carefully enough, you won’t have to use any dishes at all. Only a fork or a spoon, which makes cleaning much faster.
Who doesn’t enjoy meals grilled over a campfire? In reality, we know a lot of folks who don’t, and we feel bad for them. Because we enjoy cooking over an open flame, especially in foil packages. They are simple to use, personalize, and clean. There are hundreds of ideas for things to cook inside a foil pack, so you’re bound to discover something that will taste fantastic when cooked over the campfire.
Scaling Up or Down The Spice Levels
When you reduce the spice, keep in mind that some flavor will be lost. When eliminating or decreasing spicy flavors, consider increasing other spices like salt, pepper, and dry herbs.
To make Tin Foil Jambalaya packets more mild, decrease the cayenne pepper to 1/4 teaspoon or skip it completely. Remove the jalapenos and reduce the Cajun spice to 1/2 teaspoon.
To make these jambalaya packets hotter, add optional jalapeño peppers and adjust Cajun spice to taste.
FAQ For the Campfire Foil Packet Cajun Shrimp and Sausage Jambalaya?
Q: What ingredients do I need for Campfire foil packet Cajun shrimp and sausage jambalaya?
A: You will need shrimp, smoked sausage, bell peppers, onions, garlic, rice, chicken broth, Cajun seasoning, and butter.
Q: How do I make Campfire foil packet Cajun shrimp and sausage jambalaya?
A: Start by mixing all the ingredients in a bowl, then divide the mixture into foil packets. Cook the packets over a campfire until the shrimp is pink and the rice is fully cooked.
Q: Can I customize this Campfire foil packet Cajun shrimp and sausage jambalaya recipe with additional ingredients?
A: Absolutely! Feel free to add your favorite vegetables like corn, okra, or tomatoes to make this dish your own.
Q: How long does it take to cook Campfire foil packet Cajun shrimp and sausage jambalaya over a campfire?
A: It usually takes about 20-25 minutes to cook the foil packets over a campfire, but cooking time may vary based on the intensity of the fire.
Q: What is the history behind Cajun cuisine and Jambalaya?
A: Cajun cuisine originated from the French-speaking Acadian people who were exiled from Canada to Louisiana. Jambalaya, a staple dish in Cajun cooking, is a flavorful one-pot meal influenced by Spanish and French cooking traditions.
Other Foil Packet Recipes to Try
2 Easy Campfire Shrimp Foil Packet Recipes
Easy Campfire Shrimp Foil Packet Recipe
Easy Campfire Pork Chop Foil Packets Recipe
Easy Campfire Foil Packet Cajun Shrimp and Sausage Jambalaya
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 4 cups white rice frozen cooked
- 4 scallions small sliced (dark green parts separated)
- 2 stalks celery sliced 1/2 inch thick
- 2 cloves garlic thinly sliced
- 1 bell pepper green chopped into 1/2-inch pieces
- 12 oz sausage fully cooked andouille sausage, sliced 1/2 inch thick
- 12 oz shrimp
- 1 14- ounce can diced tomatoes with green chiles drained
- 1/2 pound okra about 16 pieces, sliced 1/2 inch thick
- 3 tablespoons extra-virgin olive oil
- 1/2 tsp red pepper
- 1/2 tsp black pepper fresh ground
- 2 teaspoons Cajun seasoning
- Kosher salt and freshly ground pepper
Video
Instructions
- Preheat the campfire to medium. Toss the frozen rice, scallions (white and light green portions only), celery, garlic, bell pepper, sausage, tomatoes, okra, olive oil, Cajun spice, 1 teaspoon salt, and black pepper in a large bowl.
- Place four 18-inch-long pieces of nonstick heavy-duty foil onto a working area. Distribute the rice mixture onto the foil sheets. Fold the two short ends of the foil together to seal, then fold in the sides to form flat packs. I always recommend a pan for the packets to keep juice from leasing onto the campfire.
- Cook the foil packets for 8 minutes on each side, rotating once, until the veggies are soft and the rice and sausage are heated. Carefully open and top with dark scallion greens.
Nutrition
