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
- Preheat oven to 350F
- 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.