Easy, oven baked sausage jambalaya is an easy version of this popular Cajun dish.
This is an easy, yummy “cooks itself in the oven” jambalaya recipe that is great to make on busy weeknights and serve with garlic bread and a salad. It doesn’t require the long “standing over the stovetop” that most jambalaya recipes require. The only time spent over the stove top is for a quick sauté before placing the ingredients in the oven.
This can be made in any oven proof skillet or baking dish. It needs to be covered with a lid or tightly with aluminum foil during cooking so that the rice will properly absorb the liquid.
The recipe calls for sausage and chicken, but if you don’t have time to cook chicken, the sausage only version is just as yummy.
A note on rice. It is important to use “converted” rice in this recipe. Converted, also called parboiled, is a better option than plain white. It retains its shape better during long, slow cooking times, whereas plain white rice often turns pasty or mushy.
Once cooked, this dish keeps well, loosely covered, in a warm oven. Leftovers are great also and make wonderful lunches for work and school the next day.
Please let me know if you try this; I’d love to hear your thoughts! Thanks so much for stopping by. Be blessed, and stay savvy!