This flavorful Dutch Oven Cajun Sausage and Rice dinner is easy to prepare and cooks in 20 minutes on a camp stove. It can be made in a large stockpot, but I think this recipe tastes better when it’s cooked in a cast iron dutch oven.
The Cajun seasonings and spicy sausage really turn up the flavor on this hearty version of red beans and rice. If spicy’s not your thing, you can tone down this recipe by using smoked sausage and eliminating the cayenne pepper. But hey, some like it hot!
Equipment
- 10-Inch Deep or 12-Inch Dutch Oven (or a stockpot, 5-quart capacity or larger)
- Propane Camp Stove and Fuel, Lighter
- Stirring Spoon
- Knife and Cutting Board (if not prepping ingredients prior to camping)
- Can Opener
Ingredients
- 2TBSPOlive Oil
- 1LargeYellow Onion(diced)
- 1LargeGreen Bell Pepper(diced)
- 1Package (13-oz)Cajun Andouille-Style Sausage(sliced – Check for gluten-free if needed)
- 132-oz CartonChicken Broth
- 116-oz CanDark Red Kidney Beans(Do NOT Drain)
- 1½CupsWhite Rice(NOT quick-cook; should require 15-20 mins cooking time. I prefer Basmati Rice)
- 18-oz CanTomato Paste
- 1½tsp.Cajun Seasoning(I used Tony Chachere’s; Check for gluten-free if needed)
- ¼tsp.Cayenne Pepper(optional if additional spiciness is desired)
Dutch Oven Cajun Sausage and Rice Cooking Instructions
Prep At Home Before Camping:
1. Dice the onion and green pepper. Store in an airtight bag or container in the fridge or cooler for up to 3 days before using.
2. Slice the sausage into thin circles. Store in an airtight bag or container in the fridge or cooler for up to 3 days before using.
3. Measure 1½ cups of dry rice and store in an airtight bag or container.
4. Measure the Cajun seasoning and cayenne pepper. Combine, and place in a small container.
To Cook While Camping:
1. Place the dutch oven on the camp stove burner and heat oil for 2-3 minutes over medium-high heat.
2. Add diced onion and green pepper, sauteing until tender-crisp, about 3-4 minutes.
3. Add sliced sausage and cook for 2-3 minutes.
4. Stir in the beans (with liquid), tomato paste, broth, rice, and Cajun seasoning. Bring to a boil, then reduce heat and simmer, uncovered, for 15-20 minutes or until rice is tender and the liquid has been absorbed, stirring occasionally. Enjoy!
Recipe Card
Dutch Oven Cajun Sausage and Rice {Gluten and Dairy-Free}
Stacy from Campfires and Cast Iron
This one-pot dinner is quick and easy to prepare and cooks in 20 minutes on a camping stove. The Cajun seasonings and spicy sausage really turn up the flavor on this hearty dutch oven version of red beans and rice. Naturally gluten and dairy-free.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Equipment
10-Inch Deep or 12-Inch Dutch Oven (or a stockpot, 5-quart capacity or larger)
Propane Camp Stove and Fuel, Lighter
Stirring Spoon
Knife and Cutting Board (if not prepping ingredients prior to camping)
Can opener
Ingredients
- 2 TBSP Olive Oil
- 1 Large Yellow Onion (diced)
- 1 Large Green Bell Pepper (diced)
- 1 Package (13-oz) Cajun Andouille-Style Sausage (sliced; check for gluten-free if needed)
- 1 32-oz Carton Chicken Broth
- 1 16-oz Can Dark Red Kidney Beans (Do NOT Drain)
- 1½ Cups White Rice (NOT quick-cook; should require 15-20 mins cooking time. I prefer Basmati Rice)
- 1 8-oz Can Tomato Paste
- 1½ tsp. Cajun Seasoning (I used Tony Chachere's; Check for gluten-free if needed)
- ¼ tsp. Cayenne Pepper (optional if additional spiciness is desired)
Instructions
At Home Before Camping:
Dice the onion and green pepper. Store in an airtight bag or container in the fridge or cooler for up to 3 days before using.
Slice the sausage into thin circles. Store in an airtight bag or container in the fridge or cooler for up to 3 days before using.
Measure 1½ cups of dry rice and store in an airtight bag or container.
Measure the Cajun seasoning and cayenne pepper. Combine, and place in a small container.
To Cook While Camping:
Place the dutch oven on the camp stove burner and heat oil for 2-3 minutes over medium-high heat.
Add diced onion and green pepper, sauteing until tender-crisp, about 3-4 minutes.
Add sliced sausage and cook for 2-3 minutes.
Stir in the beans (with liquid), tomato paste, broth, rice, and Cajun seasoning. Bring to a boil, then reduce heat and simmer, uncovered, for 15-20 minutes or until rice is tender and the liquid has been absorbed, stirring occasionally. Enjoy!
Keyword cajun, camping dinner, dairy free, dutch oven, gluten free, red beans and rice, sausage
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