Best Easy Oven Jambalaya Recipes

OVEN JAMBALAYA

Steps:

• Pre-heat oven to 350
• Melt 1 stick butter in heavy stainless, cast-iron, or Magnelite Dutch oven pot on medium-low heat
• Add chopped celery and bell pepper - saute' until soft
• Add shrimp, saute' five minutes
• Add sausage and cook 10 minutes stirring often
• Raise heat to medium and add French onion soup, beef consume', green onion, seasonings
• Stir and bring to a boil
• Add rice and return to boil, stirring constantly so rice does not stick or brown
• Turn off heat, cover, and put in the oven for one hour - DO NOT OPEN OR STIR
• Check at one hour to see if all liquid has cooked out, if so, remove from oven
• Place on stove and let sit covered for 10 minutes.
• If liquid is not cooked out, remove lid and bake for 5 minute increments until all liquid is absorbed then set on stove as above but DO NOT STIR DURING THIS TIME.
• After 10 minutes, fluff lightly with a fork. Grains of rice should be fully cooked and fluffy--not gummy
• (If your rice is gummy, that means two things: A little too much water and you stirred when I said not to!)
• Serve with green salad and fresh, buttered French bread

EASY JAMBALAYA

Steps:

• Prepare jambalaya mix according to package directions, adding sausage and shrimp during the last 5 minutes of cooking. Remove from the heat. Stir in cheese, pico de gallo and green onions; heat through.

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

OVEN BAKED JAMBALAYA

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.