Easy Oven-Baked Sausage Jambalaya

Easy, oven baked sausage jambalaya is an easy version of this popular Cajun dish.

Easy Oven Baked Sausage Jambalaya

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!

Easy Oven-Baked Sausage Jambalaya

This jambalaya is easy and so delicious.

10 min

45 min

55 min

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Ingredients

  • 1 lb. box of converted white rice (I use Uncle Ben's)
  • 1 cup chicken, cooked and diced
  • 1 rib celery, diced
  • 1 small red onion, diced
  • 1 can of beef broth
  • 2 TB extra virgin olive oil
  • 1 bay leaf
  • 1 can of Campbell's French onion soup
  • About 1/2 can of Rotel tomatoes (drain some of the juice)
  • 1 lb. sliced andouille or smoked sausage (I love Savoie's andouille or Conecuh smoked)
  • 1 stick of butter, melted
  • 1/2 cup chopped fresh parsley
  • 1 tsp garlic powder

Instructions

  • Preheat oven to 375 degrees.
  • Saute sausage until it just begins to release fat and slightly brown; remove from pan.
  • Add extra virgin olive oil to skillet and heat to medium.
  • Sauté onion & celery until tender.
  • Mix all ingredients in medium bowl.
  • Place ingredients into an oven-proof skillet or baking dish; cover tightly with foil.
  • Bake at 375 for at least one hour or until all the liquid is absorbed.
  • Once it is cooked, it can remain in a warm oven, loosely covered, until serving.
6.8
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