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Oven Baked Jambalaya

SUBMITTED BY: JOSLYN PHOTO BY: Allrecipes

"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!"

RECIPE RATING:

Read Reviews (176)

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PREP TIME	45 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 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 bay leaves
3 tablespoons Creole Seasoning Blend
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

DIRECTIONS

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.

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REVIEWS

Reviewed on Apr. 29, 2008 by JOSLYN H.

Greetings all! :-) Thank you for trying my recipe, and for your reviews. Some have commented... MORE

Reviewed on Jan. 18, 2004 by dagny21

I have never even eaten jambalaya before, but my husband loves it, so I gave this a try. YUM!... MORE

Reviewed on Mar. 12, 2006 by Nicola

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Nicola
Mar. 12, 2006

Oh yes! I've never made Jambalaya before but I will be making it now. I read a couple of Jambalaya recipes on this site but chose this one because it cooked in the oven once the prep work was done. This dish was so rich...and satisfying! Scaled the recipe by half, had plenty for dinner, 4 lunches, and some in the freezer. Read all the reviews and changed a few things based on the experience and sharing of others. 1. I cooked my rice separately glad I did because the broth was so good. I do think 2 cups of uncooked rice is too much to cook in the dish based on the broth I ended up with. 2. Added one bay leaf. 3. Added one king crab leg from Costco. 4. I did make the seasoning blend and it was great. Only made 1/2 and still have plenty left over for other dishes. 5. I put my chicken thighs in raw and it worked like a champ. I did remove the skin and bones after they cooked. 6. Used ½ butter and olive oil for the sautéing of the veggies. 7. I added raw shrimp along with their "broth" during the last 15 minutes of cooking so they would be tender. 8. I think the most important thing was that I sautéed the tomato paste for a while. It must act as a roux. The only thing I may do differently next time is to sauté the sausage to render some of the fat. Mine was slightly greasy and I to de-fat, however it was tasty fat. Great recipe Joslyn H. and thank you!

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8 users found this review helpful

Oh yes! I've never made Jambalaya before but I will be making it now. I read a couple of... MORE

Reviewed on Aug. 28, 2005 by whendovescry2000

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whendovescry2000
Aug. 28, 2005

PLEASE READ REVIEW BEFORE PREPARING THIS DISH!!!!! This is a first for me all across the board. The first recipe I prepared from Allrecipes.com. The first time I made any type of Creole dish. The first time I joined Allrecipe.com and my first review,(note I joined just to do the review for this dish!!!). Okay most reviews praise this dish a few say mush, so I was a little leary upon preparing this item. I gave a taste to one of my guest who is from a small town near New Orleans. He said excellent - the only thing the rice wasn't cook all the way & to take the tails of the shrimp but said it was the best. This is a dish that I would advise that you prepare a day before so that the uncooked rice will balance and the flavor will develope. Also the recipe was vauge regarding the juice of the whole tomatoes. I decided not to add the juice which paid off with it being more "ricey" versus "tomatoey". During the over baking when I stired up the mix I added more creole seasoning(about a tbl spoon), tabasco, fila powder and a 1/4 cup of butter (basically three spats equal to a 1/4 a cup). In doing so this became the dish of the evening - I never had so many people ask for my recipe. If you can buy a creole season blend - DO IT to make the season mix unless you already have most of the spices it will cost you a FORTUNE!!! In closing, this dish was well worth doing. 1000 praises for a dish well done. Thank you Joslyn H.

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6 users found this review helpful

PLEASE READ REVIEW BEFORE PREPARING THIS DISH!!!!! This is a first for me all across the... MORE

Reviewed on Jun. 5, 2003 by BLPATR

Very good recipe to take for large party, as it makes a lot. When adding seasoning, it seemed... MORE

Reviewed on Apr. 7, 2004 by Wilemon

This was good. I just threw everything into the slow cooker except the rice, let it cook for... MORE

Reviewed on Sep. 25, 2003 by LAURA4288

OUTSTANDING!!!! Easy and delicious. I cut the recipe in half and fed my family of 5 with... MORE

Reviewed on Jun. 5, 2003 by FERBONIA

Great Dish for a CROWD! This makes a huge roaster pan full of Jambalaya. Your guest will not... MORE

Reviewed on Oct. 29, 2003 by GABESGIRL

This was great, my husband loved it. It took a little longer to cook. Next time I will cut... MORE

Reviewed on Jun. 5, 2003

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