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Oven Baked Jambalaya

Reviewed: Apr. 11, 2012
I cut the recipe in half left out the Tomato paste and used three cups of rice, two cups of broth, and only 1 TBSP of Creole seasoning. I may have been heavy on the meat portions because I love meat! I used TC's Creole Seasoning and it appeared a bit hot for my liking so I cut that back to 1TSP. I use cast iron cookware, so I used my 8" dutch oven from the stove top to the oven, it worked so well. I forgot to stir it during the cooking and thought at first it was a bit mushy but after I stirred it (I let it cook for 1-3/4 hrs at 350) I left the lid off and let it set for about ten minutes and it was perfect. I mean perfect! Very delicious. I left the tomato paste out because my wife doesn't like so much tomato. I also cut the liquid to only two cups of broth because we use Tia Jasmin rice and it must be washed so I use it wet and I find that a one to one ratio on that rice is about perfect in my rice cooker so I use that as default for that rice.
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