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Oven Jambalya Recipe

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If you're looking for an easy but delicious version of jambalaya, this is it.—Ruby Williams, Bogalusa, Louisiana

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Oven Jambalya Recipe

Prep: 10 min. Bake: 1 hour

Yield: 8-10 Servings

10 60 70

Ingredients

2-1/4 cups water
1-1/2 cups uncooked long grain rice
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 pound smoked sausage, cut into 1/2-inch slices
1 pound cooked medium shrimp, peeled and deveined

Directions

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. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 344 calories, 16 g fat (6 g saturated fat), 104 mg cholesterol, 1,148 mg sodium, 30 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Oven Jambalya in Casserole Cookbook , p114

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Oven Jambalya

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Reviewed on Jun. 29, 2012 by Stacie67

Definitely need more cook time for the rice. After I added the sausage and shrimp I cooked it an additional 45 minutes and it still wasn't 100& cooked. I will add a tiny bit more water and make it 50 minutes more. It would also be good with added chicken. Tastes just like any Jambalaya I have ever had and this was super easy to put together!

Reviewed on Sep. 22, 2010 by jdnash

Oh we LOVE this dish!!! When I was making it I thought "cream of onion soup?" well, I've gotta tell you we absolutely loved it! Just enough heat, next time I will add some chicken to it too. SOOO easy to make which is the kind of recipe I need 'cause I don't like to cook. You wll need some time though to make it, preparing it is a breeze, but it's 2 sets of 40min intervals of baking. It is great as leftovers....

Reviewed on Mar. 08, 2009 by suzenbee

Loved the flavor combination. Rice cooking time was much longer than stated in the recipe.