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Oven Baked Jambalaya
Oven Baked Jambalaya
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Prep Time:
45 minutes
Cook Time:
120 minutes
Total Time:
165 minutes
Delicious Creole jambalaya with chicken, ham, shrimp, and Andouille sausage in a savory tomato and rice bake.
Ingredients:
  • 0.5 cup butter
  • 1 large onion, diced
  • 1 large green bell pepper, chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 (6 ounce) can tomato paste
  • 3 bay leaves
  • 3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
  • 4 teaspoons Worcestershire sauce
  • 2 (28 ounce) cans whole peeled tomatoes
  • 7 cups chicken stock
  • 3 cups chopped cooked ham
  • 3 cups cooked andouille sausage, sliced
  • 3 cups cooked chicken, cut into bite-sized pieces
  • 3 cups frozen cooked shrimp
  • 4 cups uncooked long-grain white rice
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) for a perfect baking environment.
  • In a large stock pot, melt butter. Saute onion, green pepper, celery, and garlic until tender, ensuring garlic doesn't burn. Add tomato paste and cook until slightly browned, stirring constantly. Mix in bay leaves, Creole seasoning blend, and Worcestershire sauce. Transfer mixture to a large roasting pan. Crush tomatoes to bits, then add to the pan. Include tomato juice, chicken stock, ham, sausage, chicken, shrimp, and rice. Combine thoroughly. Seal the pan tightly with aluminum foil.
  • Place in a preheated oven for 1 1/2 hours, giving it a stir halfway through. Remember to discard the bay leaves before serving.

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