We love outdoor campfire cooking on the crackling glowing embers with friends and family gathered around for a hearty meal.
Here's a wonderful camp kitchen recipe we enjoy during cooler days.
2 T vegetable oil 1 large onion, diced 1 large sweet red pepper, seeded and diced 1 T minced garlic 1/4 C chili powder 15 oz diced tomatoes (don't drain) 4 C water 3 fish or chicken bouillon cubes 1 C dry red wine 15 oz diced potatoes, drained 15 oz red beans, drained 1 1/2 pounds raw fish fillets or shrimp, in bite-sized pieces Salt, pepper Tabasco sauce
We use a deep Cast Iron Pre-Seasoned Skillet over the fire to stir-fry the onion, pepper, and garlic in the oil. When onions are soft stir in the chili powder, tomatoes, water, bouillon and wine. Cover and simmer 10 minutes or until the onions are tender. Add potatoes and beans, and cook over hot fire till boiling. Then stir in the seafood. Cook for 2-3 minutes and remove from heat. Season with salt and pepper to taste.