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.