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Oven Jambalaya

Oven Jambalaya

Oven Jambalaya has endless possibilities! You can use so many different combinations of proteins, depending on what you like or have on hand, and it's going to be delicious. It's comforting and flavorful, but doesn't require standing at a stove for hours!
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Total Time 2 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • 2-3 lbs total combination of shrimp raw & peeled, crawfish tails (cooked, peeled), and/or shredded rotisserie chicken * see note in instructions*
  • ½ - 1 lb sliced Conecuh sausage
  • Optional: lb diced bacon cooked
  • 15 oz can beef broth
  • 10.5 oz can condensed French onion soup
  • 8 oz can tomato sauce
  • ½ stick butter melted
  • 1 onion diced
  • 1 bell pepper diced
  • 2-3 stalks celery diced
  • 2 ½ cups white rice like Uncle Ben’s original, uncooked
  • 1-2 Tbsp Tony Chachere’s seasoning to taste (or your choice Creole seasoning)
  • 1 tsp Worcestershire

Method
 

  1. Preheat oven to 350 degrees. In a skillet, with a drizzle of oil, saute the onion, bell pepper, and celery until it begins to get tender. Set aside.
  2. In a deep roasting pan, mix all ingredients- shrimp, crawfish, chicken, bacon, sausage, broth, soup, tomato sauce, melted butter, sauteed vegetables, rice, and seasonings- and combine well.
    3. You don't have to use every protein listed. See notes.
  3. Cover with aluminum foil and bake for 2 hours-stirring about half way through cooking-or until rice is tender. Allow to rest for 5-10 minutes and then serve.

Notes

This is very customizable according to preference and what you have on hand. Here's what works:  pulled rotisserie chicken, sliced sausage, smoked or pulled pork, shrimp, crawfish, bacon and sausage.  You can mix whatever combination of these you like or want, or a little of everything.  To stretch the budget, use mostly chicken and sausage, and then throw in about a half pound of shrimp and crawfish.