I am always trying to come up with fun and more importantly, easy camping recipes and this campfire seafood boil is no exception. Everything cooks in a matter of minutes and there is minimal chopping making cleaning up a breeze! Also, it tastes great!
If you have never cooked chorizo sausage with seafood before, I highly recommend trying it with this recipe then! It's salty and slightly spicy flavor pairs perfectly with shellfish such as clams, mussels, and shrimp.
It is one of the key ingredients of a traditional Spanish paella, but can go in many other seafood dishes as well! For this recipe, you can also use andouille sausage if you can't find chorizo though.
- Chorizo Sausage
- Fresh Thyme
See recipe card for quantities.
Pretty much any small seafood will work in this recipe, I like to use a mix to keep things interesting. Any shellfish, chopped octopus, scallops, shrimp, squid, and even some bite sized pieces of fish all work well.
- Shellfish (clams, mussels, oysters)
- Chopped Ocotopus
- Fish (cut into bite sizes)
I recommend always using fresh seafood but if you can't find it in your area, supermarkets usually carry frozen shrimp and frozen mixed seafood bags.
This variation is more of a Mediterranean take on this meal, but some other good variations could include:
- Southern "low-county" boil - with old bay seasoning, corn, and potatoes
- Thai - with lemongrass, shallots, and lime
This recipe works best in a dutch oven, which is a camping essential in my opinion.
However, foil packets could work as well if you don't have a dutch oven. Make sure to use heavy duty aluminum foil though to prevent any ripping. Skip the first step where you saute the chorizo and simply wrap everything up in the foil.
This could also be done on a charcoal grill or the stovetop if you aren't camping.
More Seafood Recipes
Looking for other recipes like this? Try these:
Campfire Seafood Boil with Chorizo
- 1 tablespoon olive oil
- 1 link chorizo sausage, (sliced into large rounds)
- 1 onion, (roughly sliced)
- 4 cloves of garlic, (roughly chopped)
- 2 squid, (cleaned and sliced)
- 1 lb mussels, (debearded)
- 6-8 shrimp, (with shells)
- 1 lemon
- ½ cup dry white wine, (such as chardonnay)
- 3-4 sprigs fresh thyme
- 1 small red chili
- 1 cup cherry tomatoes
- sea salt and pepper, (to taste)
- Start by making a fire with some hot coals or preparing a charcoal fire. Put the dutch oven over the coals and add the olive oil and chorizo and cook until slightly browned, about 3-4 minutes.
- Then, add the onion, garlic, squid, mussels, shrimp, lemon, white wine, thyme, red chili, and cherry tomatoes. Season with a pinch of salt and pepper, stir until well mixed, and cover and cook for 12-15 minutes, or until the shrimp are pink and the mussels have opened up.
- Serve right out of the dutch oven, with some crusty bread to soak up the broth.
- Cook to a minimum temperature of 145 °F (62.8 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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