Oven Baked Jambalaya

July 3, 2012 – 5:51 pm

This recipe is inspired by one my friend Mary makes all the time. It’s easy and less finicky than a traditional stovetop jambalaya. This was a great dinner for a drizzly day. 🙂

Oven Baked Jambalaya
Serves 8

4 links chicken Italian sausage, about 12 oz
1 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
1 medium green bell pepper, finely diced
3 stalks celery, finely diced
4 cloves garlic, minced
1 15-oz can fire roasted diced tomatoes
1 6-oz can tomato paste
1 tbsp creole seasoning (I used Emeril’s Essence)
1 tbsp hot sauce (I used Frank’s Red Hot)
1 tbsp Worcestershire sauce
4 cups chicken broth (I use fat free, low sodium)
2 cups rice
1 lb peeled and deveined shrimp

Preheat oven to 350 degrees F.

Slice the sausage into chunks and brown it well in a large skillet over medium heat. Remove the sausage to a bowl and set aside. Melt the butter in the skillet with the olive oil. Add the onion, pepper, and celery and cook until the onions are translucent and the peppers and celery are tender. Add the garlic and cook for another 30 seconds, or until fragrant. Add the tomatoes, tomato paste, creole seasoning, hot sauce, and Worcestershire sauce. Stir to deglaze the pan and combine the vegetables and seasonings well. Pour the veggies into a deep 9″ x 13″ baking pan. Add the sausage, chicken stock, and rice, and stir to combine well. Cover pan tightly with foil.

Bake for 1.5 hours, or until the rice is tender, stirring halfway through and adding a cup of water if it looks like the rice needs it. Remove foil. Add the shrimp on top and bake for another 15 minutes, or until the shrimp are opaque and just cooked through. Stir the shrimp into the mix and serve hot.

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