Suggest a meal..
We camp with 2 other families twice a year. Theres 13 of us altogether. Last time we did the recipe below... Shrimp Boil Anyways were looking for something different this time and could use some...
Forum Discussion
We do the foil packets, but the best thing we do is Cajun Chicken Stew. I fix this for my Junior Youth Sunday School class on each and every one of our camping trips. They love it and usually prepare it themselves. My two daughters, 9 and 6, LOVE it and we do it at home as well as when camping.
This will fix enough for at least a dozen teens.
1-2.5 lb bag of frozen chicken breasts
2 pkgs andouille sausage
3 stalks celery
1 lb carrots
1 large onion
6 medium potatoes, peeled
1 large carton chicken stock
1 can cream of chicken
1 can cream of mushroom
1 tsp cajun seasoning (or more if you like it spicy)
Cut veggies into bite size pieces and set aside. Cut chicken and sausage into bite size pieces and add a small amount of oil or spray to your pot and cook meats until almost done, turning while cooking. Add stock and cajun seasoning. Bring to boil. Add veggies and cook for approximately 20 minutes or until carrots and potatoes are done. Add both cans of soup, stirring until it is incorporated into the chicken stock well. Bring to a slight boil and it's ready to eat. Add more cajun seasoning if needed.
You can adjust the amounts of meat or veggies to fit your crowd and if the stew gets too thick, thin with milk or water to your liking.
This does need a LARGE pot. We have done it in our DO over the fire and also in a large pasta pot on our butane stove. Either way works fine.
I will also add some cheddar cheese once it is done and stir it in well or just place on top of the stew.
This will fix enough for at least a dozen teens.
1-2.5 lb bag of frozen chicken breasts
2 pkgs andouille sausage
3 stalks celery
1 lb carrots
1 large onion
6 medium potatoes, peeled
1 large carton chicken stock
1 can cream of chicken
1 can cream of mushroom
1 tsp cajun seasoning (or more if you like it spicy)
Cut veggies into bite size pieces and set aside. Cut chicken and sausage into bite size pieces and add a small amount of oil or spray to your pot and cook meats until almost done, turning while cooking. Add stock and cajun seasoning. Bring to boil. Add veggies and cook for approximately 20 minutes or until carrots and potatoes are done. Add both cans of soup, stirring until it is incorporated into the chicken stock well. Bring to a slight boil and it's ready to eat. Add more cajun seasoning if needed.
You can adjust the amounts of meat or veggies to fit your crowd and if the stew gets too thick, thin with milk or water to your liking.
This does need a LARGE pot. We have done it in our DO over the fire and also in a large pasta pot on our butane stove. Either way works fine.
I will also add some cheddar cheese once it is done and stir it in well or just place on top of the stew.
