Campfire Jambalaya

This recipe is a great one for grand gatherings or large families.  It uses potatoes instead of the traditional rice because it holds up better when cooked over a campfire.  It can also be prepared ahead of time at home and cooked when you get to the campground.

4 chicken breasts, cubed
3 lb sweet sausages
2 lb potatoes, washed and cubed
4 red or green bell peppers, seeds removed and cut up
4 onions, cut up
1/4 cup vegetable oil
1 tablespoon Creole seasoning, recipe follows

Combine first five ingredients in a large foil roasting pan.

Drizzle oil on top and toss together until coated.

Add spices and toss again.

Cover with heavy duty aluminum foil and place on a preheated grill or campfire grate (over hot coals, not flames).

Cook for approx 50 – 60 minutes, stirring mixture several times.

Emeril’s ESSENCE Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme