Camp Fire Recipe: Gingersnap Stew

Have you ever wondered what do you do with those few cookies left in the bag? Well, one choice is to eat them to simply get rid of them. Another choice is to throw them out but no one has ever thought of making a stew with them. While not every cookie tastes good in a stew, gingersnaps is one of those unique ones. The pure fact that this cookie is chopped with ginger and a touch of molasses makes it a great pairing with sausage.  Another one I have tried in this recipe is vanilla wafers. The hint and sweetness of the vanilla adds that unique taste while not being overwhelming. The best part is it gets those bits and pieces of cookies out of my camp kitchen while enhancing my dinner.

Camp Fire Recipe:  Gingersnap Stew


Spray or liquid oil

3 carrots

3 medium stalks of celery


1 Tablespoon olive oil

8 to 12 ounces of cooked smoked sausage

1 ½ cup of water

15 ounce can of kidney or black beans

1 Tablespoon of chili powder, variety your choice

1 Tablespoon Worcestershire sauce

14 ½ ounces of stewed tomatoes

8 gingersnaps



  1. Prepare the coals first by building a fire.
  2. Grease a 10 inch Dutch oven with liquid or spray oil.
  3. Prep your ingredients by first cutting your carrots into ¾ inch pieces. Add to Dutch oven.
  4. Cut your celery into ½ inch pieces. Place in Dutch oven.
  5. Chop a ¼ cup of onion. Add this plus the olive oil to the Dutch oven.
  6. Slice the cooked smoked sausage into 1 inch pieces and add to Dutch oven.
  7. Snuggle the Dutch oven into a bed of coals and cook until the carrots and celery begin to get soft along with the onion becoming translucent. This should take between 5 to 10 minutes depending on the heat of the coals.
  8. Add the remaining ingredients except the kidney/black beans and the gingersnaps.
  9. Drain and rinse the kidney/black beans. Only pour half of the beans into the 10 inch Dutch oven. Stir.
  10. Cover with lid.
  11. Continue to keep in the prepared bed of coals and add 20 to 22 prepared coals to lid.
  12. Cook for 20 minutes.
  13. After that time has passed, knock the coals off the lid.
  14. Crush gingersnaps and add to stew.
  15. Cook for another 10 to 15 minutes without lid. This will allow the stew to thicken up.

Once the stew has thickened to your liking, serve.

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Written by: Sportsmen Only
Date Published: March 3, 2018

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