Oven Jambalaya



As is typical for many of my posts, I could describe this as “easy.” The jambalaya is perfect for lazy days — it’s not fast to cook, but it’s fast to assemble and delicious to eat.

I received the original recipe from my friend Kathy, who got it from her daughter. Thanks, Lauren!  You will need:

1 stick of butter

1 8 oz. can of tomato sauce (I’ve also used a 16 oz. can and things came out well)

1 can beef broth

2 cups white rice, uncooked

1 to 1/2 pound sausage, cut up (We like the Down Home brand)

1/2 cup chopped red pepper

1/2 cup chopped green onion

1/3 cup chopped parsley  (I just eyeball the veggies)

1 bay leaf

1 teaspoon dried thyme

2 minced garlic cloves (I sometimes use garlic powder)

Cajun seasoning (depend on your endurance for spice — I use about 1 tsp. of Tony Chachere’s)

1 to 2 pounds peeled shrimp (depends on how much you want to spend on shrimp!)

To make, preheat oven to 375.  Then melt the butter in a Dutch oven.  Add all ingredients except for the shrimp.  Stir and cover.  Bake for 90 minutes.

Add shrimp on top and place back in oven. Bake for about ten minutes more, until the shrimp is mostly pink. Remove from oven, stir, and let shrimp steam for about five more minutes. Serve to happy eaters!

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