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–+ servings
Campfire Dutch Oven Gumbo by CampingForFoodies features a blue camping bowl filled with chicken, sausage and shrimp gumbo in a brownish red sauce and a scoop of white rice with a spoon in the bowl that is set on a chopped firewood log with green meadow grass in the background.

Campfire Dutch Oven Gumbo Recipe

Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 10 Servings
Author: Kim Hanna
Camping For Foodies Dinner Camping Recipes: Campfire Dutch Oven Gumbo Recipe
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Ingredients

  • 4 slices bacon chopped in small pieces
  • 3 pounds chicken thighs with bones
  • 1 pound andouille sausage sliced
  • 2 large onions chopped
  • 3 stalks celery chopped
  • 1 large green bell pepper chopped
  • 1 (28 oz) can diced tomatoes undrained
  • 1 (4 oz) can green chilies or 1 jalapeno pepper, minced
  • 4 garlic cloves chopped
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon cayenne pepper

For The Roux

  • 1/3 cup vegetable oil
  • 1/2 cup all purpose flour
  • 8 cups chicken stock or 2 (32 oz) cartons

Just Before Serving

  • 1 pounds medium shrimp peeled and deveined
  • 12 servings white rice cooked according to package directions
  • Fresh parsley chopped (optional)

Instructions

  • Heat Deep 12-inch Dutch oven over medium-high campfire heat.
  • Fry bacon.
  • Add chicken, sausage, onions, celery, bell pepper, diced tomatoes, green chilies, garlic, salt, black pepper, thyme, basil and cayenne pepper.
  • Bring to a boil, covered.
  • Slow simmer for 2 hours, covered. Note: you will probably have to reduce the heat from the campfire at first then you may have to add more firewood to maintain the temperature of the campfire in order to keep the gumbo slow simmering. All of this depends on your specific elevation and weather conditions so just monitor the gumbo and adjust your campfire as necessary.
  • Remove chicken from Dutch oven and let cool slightly to the touch, then remove meat from bones and add chicken back to the Dutch oven.
  • Make the roux. In hot cast iron skillet, add oil and flour then stir with wire whisk till well blended and roux starts to bubble (this will take about 5 minutes), then turn down heat by removing some campfire coals to maintain a medium heat. Keep stirring until the roux mixture starts to turn brown, keep LOWERING THE HEAT as the mixture continues to get deeper in color (if you don’t reduce the heat during cooking, the roux will burn). It can take 30-60 minutes to get the roux to the deep color you are looking for.
  • Once the roux is a brown color, slowly add the chicken stock stirring constantly.
  • After the chicken stock is combined with the roux it will begin to boil. Once that has occurred, transfer it to the gumbo in the Dutch oven and combine till it simmers and make sure you are using heat resistant gloves when handling hot cooking equipment.
  • Just before serving, add the shrimp and cook until no longer translucent.
  • Serve in bowl over rice and top with fresh parsley.

Notes

Camp Cooking Tip: The key to this recipe is TIME so plan on making this yummy camping dinner when you are going to be at your campsite for the majority of the day.

Nutrition Information

Serving: 1g | Calories: 685kcal | Carbohydrates: 20g | Protein: 47g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 1353mg | Potassium: 959mg | Fiber: 2g | Sugar: 7g | Vitamin A: 320IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 4mg