Easy Oven Jambalaya Recipes

OVEN JAMBALYA

Steps:

• In a large bowl, combine the first five ingredients. Transfer to a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 40 minutes. Stir in sausage and shrimp. Cover and bake 20-30 minutes longer or until the rice is tender.

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

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.

QUICK JAMBALAYA

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

CINDY'S JAMBALAYA

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.

EASY OVEN JAMBALAYA

Steps:

• Combine first 5 ingredients in a 3 quart baking dish.
• Cover and cook at 350 degrees for about 45 minutes.
• Add the sausage and shrimp.
• Cover and continue to cook another 25 minutes.

OVEN BAKED JAMBALAYA

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.

EASY CHEESY JAMBALAYA

Steps:

• start cooking two cups of rice with 4 cups of water in a small pot over medium heat. For extra flavor cook with chicken broth instead.
• preheat a large stock pot on medium heat with two teaspoons of vegetable oil.
• Slice sausage and dice chicken into 1/2 inch size pieces.
• Brown meat until it is golden brown.
• Meanwhile, mince garlic. chop all the green pepper, onions, celery and mushrooms into 1/2 inch size pieces.
• When meat is browned add in all the chopped vegetables and stir to combine.
• Wait three minutes and pour can of diced tomatoes and juices over veggies. Add chicken broth and seasonings.
• Stir to combine and let simmer on stove for 20 minutes checking occasionally until done.
• Add cheese and pinch of corn starch and cook 10 more minutes.
• Remove from heat and serve over rice and top with shredded chesse.

OVEN BAKED JAMBALAYA

Steps:

• I use 2- 3 Tablespoons of Bayou Blast to spice this up (recipe#31001).
• If you don't have any on hand you may use another cajun spice such as Tony Chachere's or use a teaspoon or so of red pepper and black pepper.
• Just season according to your family's taste.
• Cut chicken and sausage into bite-sized pieces.
• Mix together all ingredients in roaster.
• Cover.
• Bake at 350 degrees in oven for 1 hour& 15 minutes to 1 hour& 30 minutes.
• Stir once after 45 minutes.
• You must use a converted rice LIKE Uncle Ben's (you can use other brands as long as they are CONVERTED RICE).
• Do not substitute or you will get sticky, mushy results.