Name: Brad’s Campsite Jambalaya
Yield: 8 Servings
Ingredients: 2 tablespoons vegetable oil; 1½ pounds skinless, boneless chicken thighs, cut into 1” pieces; 1 pound andouille sausage, sliced; Kosher salt and freshly ground black pepper; 1 large onion, chopped; 1 red bell pepper, chopped; 4 celery stalks, chopped; 4 garlic cloves, finely chopped; 2 tablespoons tomato paste; 1 pint cherry tomatoes, some halved, some whole; 2 cups long-grain white rice; 2 tablespoons Creole seasoning; 2 bay leaves; 6 cups low-sodium chicken broth; ¾ pound medium shrimp, peeled, deveined; Handful of fresh flat-leaf parsley leaves with tender stems

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Zach DeSart

If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.

Recipe notes