Camp Cook Guide - Tinfoil Jambalaya

Tinfoil Jambalaya

This easy jambalaya recipe can be prepared in foil packets in advance or easily assembled out in the wild. We love this meal because it’s hearty and cooks up quickly. You can adjust the Cajun seasoning to your preferred spice level and add extra veggies for additional flavor and variety.

So grab your ingredients, build a fire, and let’s get cooking!


  • Heavy-duty foil, cut into five large squares that are at least 15x15”
  • Cooking spray
  • Measuring cup
  • Large mixing bowl
  • Large spoon


  • 14 oz package of cooked sausage cut into 1/2” coins (we like smoked kielbasa or andouille sausage)
  • 1/2 lb fresh peeled and cleaned shrimp* (optional)
  • One yellow onion, diced
  • Three ribs of celery, diced
  • Five garlic cloves, minced (or 1 tsp dried garlic)
  • 15 oz can diced fire-roasted tomatoes
  • 1 cup instant rice (it must be instant rice)
  • 1 cup chicken broth
  • Salt and pepper, to taste
  • Two teaspoons of Cajun seasoning (we like NuNu’s)
  • Parsley garnish (optional)

*We like to purchase precooked shrimp and sear it on both sides in the skillet before preparing the rest of the jambalaya. If you use uncooked shrimp, we recommend crisping it in the pan beforehand so it cooks quickly in the foil packets.


1. Generously spray the foil squares with cooking spray.

2. Mix all of the ingredients in a large bowl.

3. Divide the jambalaya evenly between the five foil squares. Fold the squares in on the sides to make a packet. Be sure to leave one small opening on the top for the steam to escape.

4. Place the foil packets directly on the hot coals or on a skillet over a camp stove or fire. Cook for approximately 30 minutes, flipping halfway through if you're cooking directly on the coals.

5. When the rice is cooked, your jambalaya is ready! Enjoy it right from the (cooled) foil packet around the campfire with friends.

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