oven-jambalaya
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Oven Jambalaya

An easy spin on jambalaya, making this an almost no-fail version of this south Louisiana classic one-pot meal.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Author Bayou Woman

Ingredients

  • 1 Pound small La. shrimp, peeled and de-veined If shrimp are larger, cut in half
  • 1 Stick butter
  • 4 Stalks celery chopped
  • 1 Medium bell pepper chopped
  • 4 Green onion tops chopped
  • 1 Pound smoked sausage or 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
  • 1 Can Campbell's French Onion Soup
  • 1 Can Campbell's Beef Consume'
  • Cups Water: Enough to bring total liquid to 5 and 1/2 *
  • 3 Cups rice Jasmine rice preferred
  • 1/8 tsp . black pepper
  • 1/4 tsp . Cajun/creole Seasoning

Instructions

  • 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

Notes

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!)