JAMBALAYA CASSEROLE RECIPE RECIPES

OVEN BAKED JAMBALAYA RECIPE | ALLRECIPES

Oven Baked Jambalaya Recipe | Allrecipes image

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Provided by JOSLYN

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 16 servings

Number Of Ingredients 16

Ingredients

½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 leaf (blank)s bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Nutrition Facts : Calories 541.1 calories, CarbohydrateContent 47.6 g, CholesterolContent 124.7 mg, FatContent 25.8 g, FiberContent 2.6 g, ProteinContent 28.5 g, SaturatedFatContent 10.1 g, SodiumContent 1857.9 mg, SugarContent 5.3 g

OUR BEST JAMBALAYA RECIPE | SOUTHERN LIVING

Our Best Jambalaya Recipe | Southern Living image

According to the dictionary, jambalaya is "rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs." In talking with lovers of authentic Creole food, this statement is as close as you will get to having people agree on what jambalaya really is.Opinions differ on how to cook a proper jambalaya, just as they differ on how to cook a gumbo or whether you should put sugar in your cornbread. Everyone will agree, however, that this jambalaya recipe, which is ready in just an hour, is delicious and easy enough to earn a spot in the recipe box. Fry up some flavorful andouille sausage to start the dish off right, followed by the aromatic trinity of onion, celery and pepper. This recipe uses shredded, cooked chicken, but feel free to substitute some leftover Thanksgiving turkey, instead. If you are having company over the holidays, take some of the meal-planning stress off your shoulders; simply make a pan of this ahead and freeze. Reheat it and serve with a warm loaf of crusty bread for a delicious and hearty meal.

Provided by Southern Living

Total Time 1 hours 0 minutes

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Ingredients

1 pound andouille sausage, sliced
2 tablespoons canola oil
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced
4 garlic cloves, minced
1 bay leaf
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (10-oz.) cans diced tomatoes and green chiles, drained
3 cups chicken broth
2 cups uncooked long-grain rice
2 cups shredded cooked chicken
1 pound peeled, medium-size raw shrimp, deveined
1/2 cup chopped fresh flat-leaf parsley
Garnish: chopped green onions

Steps:

Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.

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