Around the Campfire
Quick Blackstone jambalaya is a practical camp version of a big-flavor rice skillet. It uses cooked rice and griddle-friendly proteins so dinner comes together fast.
Why This Recipe Works
The Blackstone browns sausage and chicken, then cooked rice warms through with seasoning. Using pre-cooked rice keeps the recipe campsite-friendly.
Quick Facts
- Serves: 4
- Heat zone: Medium-high
- Best for: Rice skillets, hearty dinners, leftover planning
- Teaches: Using cooked rice on the griddle
Shopping List
- Smoked sausage
- Chicken
- Cooked rice
- Cajun seasoning
- Optional peppers and onions
Home Prep
Cook rice at home and chill completely. Slice sausage and portion chicken before the trip.
Cooler Packing
Keep chicken and sausage cold. Keep cooked rice sealed.
Equipment
- Blackstone griddle
- Spatula
- Scraper
- Foil pan or bowls
Heat Zones
Use medium-high heat so everything fries instead of steaming. Keep a cooler zone for holding cooked items while the rest finishes.
Ingredients
- 12 ounces smoked sausage, sliced into 1/4-inch pieces
- 8 ounces boneless, skinless chicken breast or thighs, cut into 1/2-inch pieces
- 3 cups cooked rice, chilled
- 1 1/2 tablespoons Cajun seasoning
- 2 tablespoons neutral oil (such as canola or avocado)
- 1 cup diced bell pepper (optional)
- 1/2 cup diced onion (optional)
Instructions
- Preheat the griddle to medium-high.
- Add 1 tablespoon oil to the griddle, then brown 12 ounces sliced smoked sausage for 2–3 minutes, turning occasionally.
- Move sausage to the side. Add remaining 1 tablespoon oil and 8 ounces chicken (cut into 1/2-inch pieces). Cook, stirring, until chicken is browned and cooked through to 165°F, about 5–7 minutes.
- If using, add 1 cup diced bell pepper and 1/2 cup diced onion. Sauté for 2–3 minutes until just softened.
- Add 3 cups cooked rice and sprinkle with 1 1/2 tablespoons Cajun seasoning. Stir everything together.
- Cook, stirring frequently, until rice is hot and ingredients are well mixed, about 3–5 minutes.
- Serve hot.
Doneness
Chicken should reach 165°F and rice should be hot throughout.
Common Mistakes
- Using fresh wet rice.
- Adding rice before proteins brown.
- Over-seasoning before tasting.
Serving Suggestions
Serve with corn, salad, or griddled vegetables. Top with hot sauce or fresh chopped green onions if desired.
Variations
- Add shrimp.
- Add peppers and onions.
- Use leftover chicken.
Dietary Adaptations
- Gluten-free: Verify sausage and seasoning.
- Dairy-free: As written if seasoning is verified.
Scaling
Cook in batches so rice heats instead of steaming.
Weather Notes
Wind can cool the rice quickly. Keep the batch size manageable.
Leftovers
Cool promptly and use in wraps or bowls.
Kid Helper Tasks
Kids can help build bowls and choose toppings.
Dragonfly Tip
Cooked cold rice makes this possible at camp.
Dragonfly Challenge
Try one version with extra peppers and one without. Pick the campsite winner.