Best Oven Jambalya Recipes

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OVEN JAMBALAYA



Oven Jambalaya image

An easy spin on jambalaya, making this an almost no-fail version of this south Louisiana classic one-pot meal.

Provided by Bayou Woman

Time 1h30m

Number Of Ingredients 12

1 Pound small La. shrimp, peeled and de-veined (If shrimp are larger, cut in half)
1 Stick butter
4 Stalks celery (chopped)
1 Medium bell pepper (chopped)
4 Green onion tops (chopped)
1 Pound smoked sausage
1 Can Campbell's French Onion Soup
1 Can Campbell's Beef Consume'
Cups Water: Enough to bring total liquid to 5 and 1/2 *
3 Cups rice (Jasmine rice preferred)
1/8 tsp . black pepper
1/4 tsp . Cajun/creole Seasoning

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

OVEN BAKED JAMBALAYA



Oven Baked Jambalaya 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.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 2h45m

Yield 16 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 garlic cloves, minced
1 (6 ounce) can tomato paste
3 bay leaves
3 tablespoons creole seasoning
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole canned tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausages, diced
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 350ºF (175ºC).
  • Melt butter in large stock pot. Sauté 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 a 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 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Nutrition Facts : Calories 405.9, Fat 13.8, SaturatedFat 6.2, Cholesterol 61.9, Sodium 488.3, Carbohydrate 48.9, Fiber 2.5, Sugar 6.4, Protein 20.9

CINDY'S JAMBALAYA



Cindy's Jambalaya image

This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!

Provided by Cindy in Pensacola

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h10m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
½ pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
salt to taste
½ teaspoon Cajun seasoning, or to taste
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon minced garlic
2 cups chicken broth
3 bay leaves
¼ teaspoon dried thyme leaves
1 pound peeled and deveined medium shrimp (30-40 per pound)

Steps:

  • Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

Nutrition Facts : Calories 283.7 calories, Carbohydrate 24.6 g, Cholesterol 106.8 mg, Fat 11.5 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 3.6 g, Sodium 889.2 mg, Sugar 3.6 g

MY BEST-EVER JAMBALAYA



My Best-Ever Jambalaya image

I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

BAKED JAMBALAYA



Baked Jambalaya image

Serve your family this baked jambalaya made using Muir Glen® organic diced tomatoes, bacon, ham and kielbasa to make a hearty dinner. Perfect if you love Cajun cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 12

3 slices bacon, cut into 1-inch pieces
1/2 cup chopped celery
1/2 green bell pepper, chopped
3 green onions, sliced
1/2 lb cooked ham, diced (1 1/2 cups)
1/2 lb cooked kielbasa, halved lengthwise, sliced
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (14 oz) beef broth
1 cup water
1 teaspoon chopped fresh thyme
1 teaspoon dried Cajun seasoning
1 1/4 cups uncooked regular long-grain white rice

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In 3-quart saucepan, cook bacon over medium-high heat 5 minutes, stirring frequently, until crisp. Remove bacon from saucepan; drain on paper towel.
  • To drippings in saucepan, add celery, bell pepper and onions; cook over medium heat 5 minutes, stirring occasionally, until vegetables are tender. Add ham, kielbasa, tomatoes, broth, water, thyme and Cajun seasoning; mix well. Heat to boiling. Stir in rice and cooked bacon. Pour mixture into baking dish. Cover with foil.
  • Bake 30 to 40 minutes or until rice is tender. Stir before serving. If desired, garnish with additional fresh thyme sprigs.

Nutrition Facts : Calories 370, Carbohydrate 42 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 5 g

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