Dutch Oven Jambalaya: Overland Cajun One-Pot Dinner

Last updated: April 2026 | Prep: 20 min | Cook: 60 min | Serves: 6

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Why This Recipe Works for Overlanders

Dutch oven jambalaya solves the multi-protein dinner problem with one pot, one cook session, and zero stovetop juggling. First, andouille, chicken thighs, and shrimp cover the whole protein spectrum so a picky crew finds something appealing. Second, the rice cooks directly in the Dutch oven with the proteins and aromatics, absorbing every drop of flavor. Third, leftovers reheat cleanly the next morning with eggs for a Louisiana breakfast on the second trail day.

Last summer on a 4-night Mojave trip with 6 friends at 3,800 feet, I cooked this Dutch oven jambalaya on 17 top and 8 bottom briquettes at 350F. Specifically, I seared andouille slices first for 4 minutes to render paprika-rich fat, browned chicken thighs in the same oil, then built the trinity-and-rice base on top. Moreover, the chicken hit 175F internal per USDA poultry safety guidance by the 25-minute mark, and the shrimp curled and hit 145F internal per USDA shrimp safety in the final 5 minutes.

This recipe is part of our dutch oven camping recipes collection. For a Southwestern alternative, check the Dutch Oven Chicken Tortilla Soup. Both spokes roll up to our camp cooking for overlanders guide.

Equipment You Need

Ingredients

Step-by-Step Instructions

1. Light the briquettes: Load 30 Kingsford briquettes into a chimney over newspaper. Wait 15 to 20 minutes until the briquettes coat with gray ash and glow orange-red. Meanwhile, dice the trinity and prep proteins.
2. Sear the andouille: Place the Lodge 12-inch Dutch oven on 12 lit briquettes spread flat. Add 2 tablespoons of olive oil and the sliced andouille. Sear 4 to 5 minutes, stirring once, until the edges crisp and the paprika-rich fat renders. Specifically, the rendered fat becomes the flavor base.
3. Brown the chicken: Push the andouille to the side. Add the 1-inch chicken pieces to the Dutch oven. Brown 5 to 6 minutes, turning halfway, until golden on 2 sides with internal temperature climbing above 155F. Afterward, transfer both proteins to a bowl and set aside.
4. Saute the holy trinity: Add the diced onion, bell pepper, and celery to the hot Dutch oven with residual fat. Cook 5 to 7 minutes until the onion turns translucent and the edges caramelize lightly. Next, add the minced garlic and stir 45 seconds until fragrant.
5. Bloom the Creole spice: Sprinkle 2 tablespoons of Creole seasoning, smoked paprika, thyme, cayenne, salt, and black pepper over the trinity. Stir 60 seconds. Moreover, blooming the spice in hot fat multiplies the flavor compared to dumping it into broth later.
6. Add tomatoes and rice: Pour in the tin of fire-roasted diced tomatoes with juice. Stir for 1 minute to combine. Next, add the 2 cups of rinsed rice and stir to coat each grain with the seasoned oil and tomato.
7. Pour in broth and bay leaves: Add 3 1/2 cups of chicken broth and 2 bay leaves. Return the andouille and chicken (plus any juices) to the Dutch oven. Stir once to distribute evenly, then level the rice with the back of the spoon.
8. Arrange 350F coals: Using tongs and gloves, rearrange coals to a 2-to-1 top-heavy ratio. Specifically, keep 8 briquettes underneath and place 17 lit briquettes on the flanged lid in a ring with 2 in the center. This holds 350F for a proper rice cook.
9. Cook 25 minutes covered: Cover and cook 25 minutes at 350F without lifting the lid. Rotate the Dutch oven 90 degrees at 12 minutes, and rotate the lid 90 degrees opposite. Additionally, do not stir during the covered cook; stirring releases starch and turns the rice gummy.
10. Add shrimp: Lift the lid with a lid lifter. Scatter the peeled shrimp across the top of the rice. Then replace the lid, maintain coals, and cook 5 to 7 minutes until the shrimp turn pink and curl into a C shape.
11. Rest and fluff: Remove the Dutch oven from the coals with gloves. Rest covered 10 minutes. Consequently, residual heat finishes the rice and the shrimp reach 145F internal per USDA shrimp safety. Then fluff the rice with a fork, lifting from the bottom to redistribute crispy bits.
12. Garnish and serve: Discard the bay leaves. Finally, top with sliced scallions and chopped parsley. Serve hot with Tabasco or Crystal on the side. Pair with French bread or a simple green salad.

Briquette Math for 350F

A 12-inch Dutch oven at 350F for a covered rice cook needs 25 briquettes total in a 2-to-1 top-heavy ratio: 17 on the lid and 8 underneath. Specifically, the top-heavy stack radiates heat onto the sealed lid and creates an oven effect which cooks the rice evenly from above without scorching the bottom layer.

Altitude slows rice absorption because water boils below 212F. Therefore, above 5,000 feet elevation, add 1/4 cup of broth, 1 top briquette, and extend cook by 5 minutes. Above 7,500 feet, add 1/2 cup of broth, 2 top briquettes, and extend by 8 minutes. On a Sierras jambalaya at 6,200 feet, the standard 25-minute rice cook needed 30 minutes and 3 3/4 cups of broth before the grains finished tender.

Field Tips for One-Pot Rice

Rinse the rice until water runs clear. Specifically, long-grain rice carries starch dust from milling which thickens the jambalaya broth into a gluey paste if unrinsed. Instead, rinse 2 cups in a fine-mesh strainer for 30 seconds under cold water. Moreover, clear-water rinse delivers distinct grains with a clean bite.

Andouille brand matters more than any other ingredient. Specifically, Richard’s Original or Savoie’s brand delivers the smoked paprika-and-garlic punch which defines Louisiana jambalaya. Alternatively, kielbasa or Polish sausage swaps 1-for-1 in a pinch. Nonetheless, the trinity and Creole seasoning carry flavor even with substitutes.

Lid discipline separates fluffy rice from gummy rice. Consequently, do not lift the lid during the 25-minute covered cook; every lift drops temperature 40F and extends cook time. Additionally, when you lift for the shrimp add, work in 15 seconds or less. On a rainy Big Bear trip at 6,750 feet, lifting the lid twice in the first 10 minutes produced undercooked rice needing a 10-minute recovery bake.

Variations and Substitutions

• Seafood-heavy version: Skip chicken. Double the shrimp to 2 pounds and add 1 pound of andouille. Add 1 teaspoon of Old Bay alongside the Creole seasoning for extra seafood depth. Finish with lemon wedges.
• Chicken-only: Skip shrimp and andouille. Use 2 1/2 pounds of chicken thighs. Add 2 extra teaspoons of smoked paprika to compensate for the missing sausage smoke flavor.
• Smokier take: Swap half the andouille for 8 ounces of diced tasso ham (Cajun cured pork shoulder). Tasso delivers deeper smoke and cure notes than andouille alone, producing a complex Creole profile.
• Brown rice swap: Replace white rice with 2 cups of long-grain brown rice. Additionally, increase broth to 4 1/2 cups and extend initial cook to 40 minutes before adding shrimp. Finished texture runs chewier with nuttier flavor.
• Heat ladder: For mild, cut cayenne to 1/8 teaspoon and use sweet paprika. For hot, double cayenne to 1 teaspoon and add 2 diced fresh jalapenos during the trinity saute.
• Andouille and smoked turkey: Replace chicken with 1 pound diced smoked turkey leg. Dense, smoky, poultry-forward profile. Reduce browning since turkey is pre-cooked.
• Scaled for 4 people: Use a Lodge 10-inch Camp Dutch Oven. Reduce proteins to 8 oz andouille, 12 oz chicken, 12 oz shrimp. Use 1 1/2 cups rice, 2 1/2 cups broth. Bake on 17 top and 9 bottom briquettes.
• Scaled for 10 people: Use a Lodge 14-inch Camp Dutch Oven. Scale proteins by 1.5x. Use 3 cups rice and 5 1/4 cups broth. Bake on 21 top and 11 bottom briquettes for 30 minutes covered.

Storage and Leftovers

Leftover Dutch oven jambalaya holds safely in a cooler below 40F for up to 3 days per USDA food safety guidelines. Reheat in a cast iron skillet over medium-low heat for 6 to 8 minutes with 2 tablespoons of broth. Alternatively, warm in the Dutch oven on 10 bottom briquettes, stirring every 3 minutes.

For a breakfast hack, heat a skillet, add 2 tablespoons of oil, and pan-fry 2 cups of leftover jambalaya for 4 minutes to crisp the bottom. Then crack 3 eggs on top, cover, and cook 3 to 4 minutes until whites set. Top with scallions and hot sauce.

Frequently Asked Questions

How many briquettes for Dutch oven jambalaya at 350F?

A 12-inch Lodge Camp Dutch Oven at 350F uses 17 briquettes on the lid and 8 underneath, per the Lodge Cast Iron official chart. Moreover, a 10-inch Dutch oven needs 17 top and 9 bottom. Both use a 2-to-1 top-heavy ratio which holds steady oven-like heat for the 25-minute covered rice cook.

What is the best rice for Dutch oven jambalaya?

Long-grain white rice works best because it absorbs 1 3/4 cups of broth per cup of rice without turning mushy. Specifically, brands like Mahatma Extra Long Grain or Carolina Gold deliver the right absorption. Avoid short-grain or medium-grain rice because they release too much starch and produce a risotto texture.

Do you rinse rice before cooking?

Yes, rinse until the water runs clear. Specifically, rinsing removes the starch dust from milling, which otherwise thickens the broth into a gluey paste during the cook. Use a fine-mesh strainer under cold water for 30 seconds. The clear-water result delivers distinct grains with a clean bite.

What if my Dutch oven jambalaya rice is undercooked?

If rice is firm at the 25-minute check, add 1/4 cup of hot broth, cover, and cook 5 to 7 more minutes on the same coals. Specifically, undercooked rice usually means the lid was lifted mid-cook or the briquettes lost heat. Additionally, at altitude above 5,000 feet, rice needs extra broth and time.

When do you add the shrimp?

Add shrimp at the 25-minute mark, not before. Shrimp cook in 5 to 7 minutes; adding them at the start overcooks them to rubber. Scatter peeled shrimp across the rice surface, cover, and cook 5 to 7 minutes until they turn pink and curl into a C shape, which indicates 145F internal per USDA shrimp safety.

What temperature is safe for chicken and shrimp?

USDA poultry safety specifies 165F internal for chicken and 145F for shrimp. Specifically, chicken thighs finish at 175F to 180F during the rice cook for best texture without drying. Shrimp hit 145F within 5 minutes of adding them to the covered Dutch oven. An instant-read thermometer confirms both.

Does homemade Creole seasoning work?

Homemade Creole seasoning works 1-for-1 with store-bought. Specifically, combine 2 tablespoons paprika, 1 tablespoon salt, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon cayenne, 1 teaspoon dried oregano, and 1 teaspoon dried thyme. Store in an airtight jar for up to 6 months.

Does Dutch oven jambalaya work at high altitude?

Yes, the recipe performs well above 5,000 feet with tweaks. Specifically, add 1/4 cup of broth, 1 top briquette, and extend cook by 5 minutes between 5,000 and 7,500 feet; add 1/2 cup broth, 2 top briquettes, and extend 8 minutes above 7,500 feet. Thinner air lowers water boiling point and slows rice absorption.

You Might Also Like

• Dutch Oven Chicken Tortilla Soup
• Dutch Oven Chili
• Dutch Oven Chicken and Dumplings
• Return to the full Dutch Oven Camping Recipes collection
• For a bread pairing, see Dutch Oven Cornbread