Southern Louisiana Fish Camp Jambalaya


Usually cooked in a large pot over a backyard outdoor propane stove. Typically, we have a crawfish boil at the fish camp one night, then leftover seafood goes into the jambalaya the following night. This one was given to me from a third generation native NOLA fishing buddy. Its really pretty simple, but the ingredients do vary from time to time, based mainly on what meats and seafood are available and how much beer is consumed. Sorry, no pictures.


1 block real butter, salted (4 sticks)

2 small tubes Jimmy Dean Hot pork sausage

16 oz tomato sauce

32 oz beef broth

32 oz French onion soup (homemade is best)

4 cups brown rice

1/8 cup cayenne pepper (go easy on the cayenne. season to taste)

< 1/16 cup black pepper

2 or 3 bunches of chopped green onions

1 or 2 red onions (chop in large chunks)

1 whole garlic

Louisiana fresh boiled and peeled shrimp and/or crawfish, or even some leftover raw fish fillets, or venison sausage.

Cooking Instructions

Over medium heat, cook the Jimmy Dean hot sausage until brown. Don’t drain the grease.

Add butter, French onion soup, tomato sauce, beef broth, black pepper, cayenne pepper, and brown rice. Start with minimal water, just enough to cover the rice. Add water as necessary, but be aware that using too much water will make the jambalaya runny, and it should turn out just a bit thick. You can always add more water later as necessary, after the veggies cook down.

After rice has reached a boil, turn down the heat to a simmer and then add the garlic, green onions, red onion, green bell peppers, and previously boiled crawfish tails and/or shrimp. After it comes back to a simmer again, reduce heat to a little below a simmer and slow cook until done. If you add fish fillets, wait until the last 15 or 20 minutes of the cooking, otherwise the fish will break apart.

Stir often. At least two or three times per beer.



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