Oven Jambalya Recipe
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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
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 8-10 servings


  • 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

Nutritional Facts

344 calories: 1 cup, 16g fat (6g saturated fat), 104mg cholesterol, 1148mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 19g protein .


  1. In a large bowl, combine the first five ingredients. Transfer to a greased 13-in. x 9-in. baking dish.
  2. 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.
Originally published as Oven Jambalya in Casserole Cookbook 2001, 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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Reviewed Jun. 29, 2012

"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 Sep. 22, 2010

"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 Mar. 8, 2009

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

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