Lissa’s baked jambalaya

Oh I wish I could make this look as good as it tasted!

My fabulous friend Lissa makes this so often that she doesn’t even look at the recipe anymore. That’s the sign of a good supper! She told me how to make it while The Kiddo and I were visiting last fall, and I can’t believe it took me this long to make it. It is absolutely phenomenal, really. You must make this as soon as possible.

Lissa’s baked jambalaya


  • 1 stick butter, melted
  • 1 lb. smoked sausage, sliced
  • 1 can Rotel
  • 1 can french onion soup
  • 1 can beef consomme
  • 2 lbs. uncooked chicken, turkey or peeled shrimp
  • 1 bunch green onions, chopped
  • 2 cups uncooked rice
  • 2 bay leaves
  • 14 ounces (or 1 can) chicken broth
  • I also added some chopped dehydrated red peppers out of the freezer from last summer’s garden


  1. Preheat oven to 350F
  2. Mix all ingredients and bake in buttered casserole, covered tightly (I did a tight cover of foil then a lid on top of that) for one hour; stir and cover, then bake 30 minutes more or until rice is done

It’s only one step. Don’t you love that? This expands a lot as the rice cooks and soaks up the chicken broth so allow yourself plenty of room in the casserole dish (I totally pushed my luck there; overflow crisis narrowly averted).

I served this with shredded cheese, hot sauce and cornbread. It went fast. :)

16 comments to Lissa’s baked jambalaya

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