Easy Crowd-Pleasing Jambalaya

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"This is the best jambalaya you will ever eat! So easy; cook the vegetables and add everything into a casserole dish and bake! Some hearty bread on the side, and you have a meal!"
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2 h servings 442 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 1482 mg
  • 59%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a large skillet over medium heat; cook and stir bell pepper and onion until vegetables are tender, about 5 minutes. Remove from heat and stir in chicken, shrimp, cream of shrimp soup, French onion soup, diced tomatoes, andouille sausage, chicken broth, and rice. Transfer mixture to a baking dish.
  3. Bake in preheated oven until rice is tender, about 1 1/2 hours.



I didn't have cream of shrimp soup, so I substituted cream of mushroom...was easy and yummy. Not too spicy. A nice, quick, mild jambalaya!

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