🌶️ Paul’s Jambalaya
A Camp Crowd-Pleaser from the Bayou to the Bluegrass
Straight from Paul’s camp pot — this jambalaya has become a legend around the fire. It’s bold, hearty, and feeds a crowd with plenty of spice to go around.
🧂 Ingredients
2 lbs. of brown rice.
4 lbs. of chicken thighs.
2 lbs. of andouille. (Zatarans and Hillshire are both good)
1 lbs. of peeled and deveined shrimp.
1 can of cream of chicken.
1 tablespoon of garlic powder.
1 tablespoon of onion powder.
6 diced jalapeño peppers.
4 bell peppers.
3 onions.
2 tablespoons Worcestershire sauce.
Stale Kracker Rouxgaroux sauce.
Stale Kracker Cajun 2 Step Fire.
🔥 Directions
You need a large pot about the size of a 5-gallon bucket or larger. Fill the pot with about 8” of water and bring to a boil.
Once boiling, put in chicken thighs and boil for about 15 minutes or until done. (You’re going to use that same water as your stock.)
Reduce to a simmer.
Remove thighs from water, then remove skin, shred, and debone.
Bring pot to a rolling boil.
Put chicken, rice, andouille, cream of chicken, garlic powder, onion powder, Worcestershire sauce, and peppers into the pot.
Stir constantly until water gets absorbed into the rice. You’ll notice rice starting to float on top once there is enough water in the rice.
Bring heat to a minimum and cover the pot. Let cook covered for 30 minutes without removing the lid.
Remove lid and stir ingredients.
Stir in about a tablespoon of Rouxgaroux and about 2 tablespoons of Cajun 2 Step Fire. Season to taste till you get the heat level you want.
Keep stirring to get the consistency you want. Simmer longer if you want it drier, or add water if it’s too dry.
Once it’s the consistency and heat level you want, the last step is to add the shrimp.
Stir in shrimp and cook until the shrimp turn reddish-orange and are cooked.
🔥 Campfire Tip: Serve straight from the pot with cornbread and a cold beer.