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.
You’ll need:
- 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
Steps to easy prep:
- 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 at 350F; stir and recover, then bake 30 minutes more or until rice is done
Oh wait. 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. 
[...] Thursday – Baked Jambalaya [...]
You did make it look good!! So good that I’m bookmarking this recipe. YUMMY!
Looks like a great, warm, winter meal!
Wow! This looks wonderful! Its not even 6:30 am and I’m already thinking about getting to the store so I can make this for lunch!!
After you stir, do you recover to bake for the remaining 30 minutes or do you finish baking uncovered?
Ooh should have specified that! I recover for the last 30 minutes. ~OPK
[...] to use up some leftover odds and end and things that have been in the freezer. When I came upon this recipe from One Particular Kitchen, I immediately thought of the afore mentioned odds and ends I had in my [...]
oh this looks delicious!
Made this last night, sooo good, but that is no big surprise, they all are. I used shrimp and the sausage with no chicken and it only took the 1 hour.
~OPK
You are too sweet.
Oh this Jambalaya looks delicious!
What size casserole dish are you using? I guess my casserole dishes are too small, because I had to split it into two casseroles. It would definitely have overflowed the one I normally use.
BIG. I actually made it in a big Le Creuset pot (4-5 quart?) and I almost overflowed it.
[...] by sweetteaintexas Jambalaya is comfort food in our house. We love the cajun flavors. When I saw this recipe, with one step, i was sold. I had to give it a try. You will love it. Baked [...]
[...] Magee is the mother of my fabulous friend Lissa (perhaps you’ve heard of her here? Or here?). This is her recipe for caramel corn and it is to die for. Crazy good. The Yankee doesn’t [...]