THEY WILL SCRAPE THE POT CLEAN!
I swear it. This is not your typical bayou jambalaya, nor is this your typical Cajun or even Creole jambalaya. This jambalaya knows no such boundaries.
This is (almost) a no-fail jambalaya. If you can open a can, use a measuring cup, turn on the oven, slice sausage, and set a timer, then you can WOW your next 8-person gathering with this imported, adapted, Bayou Woman dish.
And of course, I must tell you the background story. My dad took medical retirement at the early age of 55, and not wanting to sit around watching game shows, he not only took up wood working, but he also took up cooking. Oh, he was already a master of the “Gas Grill” developed by Arkla Gas, the company from which he retired, but he hadn’t spent much time at the “stove”.
One day, he came upon a recipe published in the Shreveport Times developed by two little old maids. On his first attempt, he followed their recipe to the T, but over time, he adapted it by cooking the rice separately, which technically then makes it no longer jambalaya, so it became what we now know as “Redneck Gumbo“. (Click to read the full story of how it got its name!)
Well, when I finally got my grubby little paws on the recipe back then, I made the original oven version, because the flavor of the rice baked in the soups was soooo very tasty. Recently, I had an envie for this lip-smacking dish, so I resurrected it from memory; and it was SO GOOD, I just knew I had to share it with y’all.
Fall will be here before you know it, and this dish screams for cooler temps and hungry bellies! So, here’s the original recipe. Go buy the ingredients and the sides, call up your friends, and have a sit-down dinner for 8 while you talk about your favorite blogs AND food, of course! Then be sure and let us know how you liked it.
- 1Poundsmall La. shrimp, peeled and de-veinedIf shrimp are larger, cut in half
- 1Stick butter
- 4Stalks celerychopped
- 1Medium bell pepperchopped
- 4Green onion topschopped
- 1Poundsmoked sausageor Andouille, I don't like to eat a big hunk of sausage, so I slice and quarter it so it spreads throughout the dish., sliced
- 1Can Campbell's French Onion Soup
- 1Can Campbell's Beef Consume'
- CupsWater: Enough to bring total liquid to 5 and 1/2 *
- 3CupsriceJasmine rice preferred
- 1/8tsp. black pepper
- 1/4tsp. Cajun/creole Seasoning
- Pre-heat oven to 350
- Melt 1 stick butter in heavy stainless, cast-iron, or Magnelite Dutch oven pot on medium-low heat
- Add chopped celery and bell pepper - saute' until soft
- Add shrimp, saute' five minutes
- Add sausage and cook 10 minutes stirring often
- Raise heat to medium and add French onion soup, beef consume', green onion, seasonings
- Stir and bring to a boil
- Add rice and return to boil, stirring constantly so rice does not stick or brown
- Turn off heat, cover, and put in the oven for one hour - DO NOT OPEN OR STIR
- Check at one hour to see if all liquid has cooked out, if so, remove from oven
- Place on stove and let sit covered for 10 minutes.
- If liquid is not cooked out, remove lid and bake for 5 minute increments until all liquid is absorbed then set on stove as above but DO NOT STIR DURING THIS TIME.
- After 10 minutes, fluff lightly with a fork. Grains of rice should be fully cooked and fluffy--not gummy
- (If your rice is gummy, that means two things: A little too much water and you stirred when I said not to!)
- Serve with green salad and fresh, buttered French bread
Soups and water should total 5 and 1/2 cups of liquid. I pour both cans of soup in a 5-cup measuring cup and add water to make it 5 cups and then another half-cup of water when the time comes. You can also measure using your 1 cup measuring cup (or just do the math, but that's way too hard for me!)