Dutch Oven Jambalaya

When the Scouts were planning the campout this weekend, I offered to cook one meal. They picked dinner, so I flipped through my copy of The Scout's Outdoor Cookbook and settled on "Two-Can Jambalaya." I had never made jambalaya before, but I strongly suspected that the Scouts would like it. And I was right--it was a hit!

The recipe says that it serves 6-8 people, and we had 11 people, so I used three cans of everything, which turned out to be just a bit too much. But everyone ate until they were full and there were still leftovers, so I guess that's good.


Two-Can Jambalaya
Prep
About all you can do beforehand is to cube the sausage.

Ingredients
2 cans (10-ounce each) tomatoes
2 cans (10 1/2-ounce each) condensed French onion soup
2 cans (10 1/2-ounce each) concentrated beef consomme
2 cans (about 1 pound) white rice (measure using empty soup can)
2 cans (about 1 pound) kielbasa sausage (measure using empty soup can)
1/2 cup (1 standard stick) butter, cut into cubes

Directions
Combine all ingredients in Dutch oven. Bake using 8 coals under the oven and 17 coals on the lid. Cook for about 1 hour or until rice is tender, refreshing coals as required to maintain heat.

Comments

Anonymous said…
My boy scout troop prepared this on a campout a few weeks ago. After over 2 hours of simmering, we finally ate it with crunchy rice. It would seem there wasn't enough liquids to fully cook the rice. It tasted delicious and by then the boys were hungry enough to eat it with the crunchies. I used brown rice instead of bleached white rice.
Any thoughts?
Dean Sandvig said…
Made this for a Parent appreciation meeting. Worked just as described. Excellent!

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