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Troop 44's Grand Prize Seafood Jambalaya

Ease of Preparation: Moderate

Preparation Time: 20-30 min

Cook Time: 1 hr

Servings: serves 10 to 12

Recipe By: Christine and Tim Conners

From:  The Scout's Outdoor Cookbook

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Troop 44's Grand Prize Seafood Jambalaya

Seafood Jambalaya was the 2005 grand-prize winner of Scouting magazine's 'Camp Food Favorites' outdoor cooking contest. But this wasn't the first time this recipe won a ribbon. Scoutmaster Kevin Young recalls, "Seafood Jambalaya originated at a summer camp cook-off. After days of typical camp rations, the fathers and leaders of Troop 44 wanted to impress the judges with something they probably hadn't eaten in quite some time. Not only did the jambalaya win the event, hands-down, we ended up feeding most of the camp staff and other leaders!"

Ingredients
1 pound boneless chicken breast, cubed
1 pound uncooked mild Italian ground sausage
1  large onion, chopped
2 stalks (about 1/2 cup) chopped celery
2  small red or green bell peppers, quartered and sliced
1/3 cup vegetable oil
2  medium tomatoes, coarsely chopped
1 can (14-ounce) chicken broth
3 cups sliced okra, fresh or frozen
2 cups fresh sliced mushrooms
1/2 teaspoon cayenne pepper or 1/2 teaspoon dried crushed hot red peppers
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 cups long grain white rice
2 cups water
1 tablespoon Worcestershire sauce
1/2 cup orange juice
1 pound precooked seafood mix (e.g. shrimp, crab, and crawfish)
1 teaspoon gumbo filé
Directions
In Dutch oven over 32 coals, heat chicken and Italian sausage until cooked through, but not browned. Drain grease.

In Dutch oven or another pan, sauté onion, celery, and bell peppers in vegetable oil until tender.

Add sautéed vegetables, along with tomatoes, chicken broth, okra, and mushrooms, to the chicken and sausage in the Dutch oven. Mix thoroughly.

Stir cayenne pepper, ground black and white pepper, rice, and water into the chicken and vegetables.

Cover Dutch oven and bring jambalaya to a boil. Add Worcestershire sauce and orange juice, then reduce heat to a simmer. Cover and cook until rice becomes tender, about 20 minutes.

Once rice is tender, add seafood mixture. Continue to simmer for an additional 10 minutes. Stir in gumbo filé and serve.
Chef Suggestions
A cook pot can be substituted for the Dutch oven in this recipe.
 

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