Cajun Jambalaya
2 pc. of 20” in length Heavy-Duty Aluminum Foil
1/2 pound peeled and deveined raw Shrimp
4 oz. boneless, skinless Chicken Breast, diced
1 Turkey Sausage, sliced
½ med. Onion,
diced
1 med. Green Pepper, diced
1 rib Celery, diced
2
med. Tomatoes, diced
2 cloves Garlic, minced
1 ½ tbsp Cajun seasoning
1 cup Instant Rice
½
cup Chicken Broth
Salt and Pepper, to taste
Cooking Oil spray
In large bowl, toss together all ingredients except cooking spray,
mix well until combined. Fold over edges of aluminum foil by about ½ inch so liquid will not run
off. Spray foil with cooking oil and divide mixture amongst the two pieces and place in center of foil.
Grasp top and bottom edges (the longer sides) and pull up over the food, pinching together at the top.
Begin folding foil down toward the food until it is about 2 inches from the food. Fold over each
side of the foil several times toward the center to seal. Place pouches on grill close to the fire for
25 minutes or until rice is fully cooked. Carefully oipen pouch and pour into large serving dish.
Serve immediately. Serves 4.
Another recipe fun for kids….
Snake on a Stick
submitted by Rebecca Smith
Buttermilk biscuits (in a pop-open can)
Butter
Cinnamon and sugar premixed in a shaker
Have kids find a clean stick. Roll a biscuit into a long snake. Wrap around
the stick. Cook over campfire until dough is cooked. Remove from stick and brush melted butter on “snake”
sprinkle with cinnamon sugar.
(An entire raw biscuit
brushed with butter and sprinkled with cinnamon sugar can also be cooked in a pie iron! Very Yummy)
Sweet Campfire Pork Chops
submitted
by Jo Anne Mudry
Ingredients: 4 bone-in pork chops, seasoned with pepper & oregano
1 box chicken or pork flavored instant stuffing mix (like Stove Top)
2 large sweet potatoes,
sliced cross-wise in 1/2 inch slices
2 golden Delicious apples, cored & sliced
1/2 small onion, sliced (optional)
1-1 1/2 100% juice - apple juice boxes (such as Juicy
Juice)
Directions:
Make a "pan"
out of heavy duty foil that will be large enough to wrap around the ingredients & tightly seal. I usually make it double
thickness, sealing each layer on its own to ensure that no liquid escapes.
Layer ingredients in this order:
stuffing mix, pork, apples & onion, sweet potatoes. Then pour in entire contents of juice box & seal, making sure
there are no openings. Cook over indirect heat on very hot coals for 20-30 min, turning package every 8 minutes or so. Carefully
open and check meat and potatoes for doneness after 20 min. If stuffing seems dry, add some more apple juice. Drink remaining apple juice and return sealed
package to fire until pork chops are no longer pink inside.
Hint, when this tarts smelling like Thanksgiving dinner, it's almost
done! The first time we made this we were one of only a few fall campers and we had a visit from a very large raccoon
before we were even done eating dinner - came right up to our table. This meal smells so good that it will make animals
(and other campers) flock to your site to see what your are eating for dinner.
Camp Chicken Cordon Blue
Servings: 4
Prep Time: 30 minutes
Ingredients:
4 Boneless, skinless chicken breasts
4 slices
Swiss cheese
4 slices ham, deli style is fine
¾ cup Italian bread crumbs
¼ cup Parmesan cheese
2 eggs
8 pieces of aluminum foil (spray with cooking spray before covering chicken)
Directions:
1. Prepare chicken breasts by cutting a slit along the side, making a “pocket”, do not
cut all the way through.
2. In a bowl mix bread crumbs and parmesan cheese.
3. In another bowl beat eggs.
4. Coat chicken breasts with egg, and then coat with bread crumb mixture.
5. Place breaded chicken on greased foil.
6. Stuff “pocket” of chicken with 1 slice of ham and 1 slice of cheese.
7. Cover stuffed chicken with
the other piece of foil and crimp sides to seal packet.
8. Place packet over coals or on BBQ until cooked through.
9. Usually about 40 minutes over coals, flipping half way through.
Ingredients: 
