Lunch: Baked Jambalaya

Recipe by Marian Cooper Cairns Bake up a Cajun meal the whole family is sure to love in hardly any time at all with this easy jambalaya recipe.

Ingredients

2 tbsp. canola oil
1 medium onion, chopped
1 Green Bell Pepper, chopped
1 celery rib, sliced
8 oz. smoked Andouille sausage, chopped
1 1/2 c. jasmine rice
2 c. chicken stock
1 14.5-oz can diced tomatoes
1 1/2 tsp. Creole seasoning
1 bay leaf
kosher salt
Freshly ground black pepper
1 lb. medium shrimp, peeled and deveined
1/4 c. chopped fresh flat-leaf parsley
2 scallions, sliced
Hot sauce, for serving

Instructions

Preheat oven to 325 degrees F. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion, pepper, celery, and sausage and cook stirring often, until lightly browned, 8 to 10 minutes. Stir in rice and cook, stirring, 1 minute. Remove from heat and stir in stock, tomatoes, Creole seasoning, and bay leaf. Season with salt and pepper. Cover with foil.
Bake until rice is tender 45 to 50 minutes. Remove from oven, uncover, and gently stir in shrimp and parsley. Bake covered, just until shrimp are opaque throughout, 5 to 7 minutes.
Serve topped with scallions and hot sauce alongside.

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