Easy Camping Dinner Idea: Simple Campfire Jambalaya – Stanley 1913 EU

Ingredients

• 2 Chicken Thighs, cubed
• 64 grams of Andouille sauces, sliced
• 32 grams of Prosciutto, sliced
• 227 grams of Shrimp, seasoned with Creole
• 1/2 Onion, diced
• 1 Green Bell Pepper, diced
• 4-5 Celery Stalks, diced
• 177 ml Tomato Paste
• 355 ml of Crushed Tomatoes
• 2 1/2 tbsp of Creole Seasoning
• 2 Bay Leaves
• 473 ml of Chicken Broth
• 118 ml cup of White Wine
• 192 grams of White Rice
• Chopped Parsley, to garnish
• Oil, as needed