Easy Oven Jambalaya Food

OVEN JAMBALYA

Steps:

• In a large bowl, combine the first five ingredients. Transfer to a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 40 minutes. Stir in sausage and shrimp. Cover and bake 20-30 minutes longer or until the rice is tender.

OVEN BAKED JAMBALAYA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

OVEN JAMBALAYA

Steps:

• Pre-heat oven to 350
• Melt 1 stick butter in heavy stainless, cast-iron, or Magnelite Dutch oven pot on medium-low heat
• Add chopped celery and bell pepper - saute' until soft
• Add shrimp, saute' five minutes
• Add sausage and cook 10 minutes stirring often
• Raise heat to medium and add French onion soup, beef consume', green onion, seasonings
• Stir and bring to a boil
• Add rice and return to boil, stirring constantly so rice does not stick or brown
• Turn off heat, cover, and put in the oven for one hour - DO NOT OPEN OR STIR
• Check at one hour to see if all liquid has cooked out, if so, remove from oven
• Place on stove and let sit covered for 10 minutes.
• If liquid is not cooked out, remove lid and bake for 5 minute increments until all liquid is absorbed then set on stove as above but DO NOT STIR DURING THIS TIME.
• After 10 minutes, fluff lightly with a fork. Grains of rice should be fully cooked and fluffy--not gummy
• (If your rice is gummy, that means two things: A little too much water and you stirred when I said not to!)
• Serve with green salad and fresh, buttered French bread

OVEN BAKED JAMBALAYA

Steps:

• Preheat oven to 350ºF (175ºC).
• Melt butter in large stock pot. Sauté onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add a mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring hours, stirring once halfway through baking time. Remove bay leaves before serving.

OVEN BAKED JAMBALAYA

Steps:

• I use 2- 3 Tablespoons of Bayou Blast to spice this up (recipe#31001).
• If you don't have any on hand you may use another cajun spice such as Tony Chachere's or use a teaspoon or so of red pepper and black pepper.
• Just season according to your family's taste.
• Cut chicken and sausage into bite-sized pieces.
• Mix together all ingredients in roaster.
• Cover.
• Bake at 350 degrees in oven for 1 hour& 15 minutes to 1 hour& 30 minutes.
• Stir once after 45 minutes.
• You must use a converted rice LIKE Uncle Ben's (you can use other brands as long as they are CONVERTED RICE).
• Do not substitute or you will get sticky, mushy results.

EASY CAJUN JAMBALAYA

Steps:

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

BIG EASY JAMBALAYA

Steps:

• In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in rice. Cook on high 30 minutes longer or until rice is tender.

QUICK JAMBALAYA

Steps:

• Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
• Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

EASY CHEESY JAMBALAYA

Steps:

• start cooking two cups of rice with 4 cups of water in a small pot over medium heat. For extra flavor cook with chicken broth instead.
• preheat a large stock pot on medium heat with two teaspoons of vegetable oil.
• Slice sausage and dice chicken into 1/2 inch size pieces.
• Brown meat until it is golden brown.
• Meanwhile, mince garlic. chop all the green pepper, onions, celery and mushrooms into 1/2 inch size pieces.
• When meat is browned add in all the chopped vegetables and stir to combine.
• Wait three minutes and pour can of diced tomatoes and juices over veggies. Add chicken broth and seasonings.
• Stir to combine and let simmer on stove for 20 minutes checking occasionally until done.
• Add cheese and pinch of corn starch and cook 10 more minutes.
• Remove from heat and serve over rice and top with shredded chesse.

EASY OVEN JAMBALAYA

Steps:

• Combine first 5 ingredients in a 3 quart baking dish.
• Cover and cook at 350 degrees for about 45 minutes.
• Add the sausage and shrimp.
• Cover and continue to cook another 25 minutes.

CINDY'S JAMBALAYA

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

QUICK JAMBALAYA

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

SHEET-PAN JAMBALAYA RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• On a large baking sheet, arrange the onion, bell peppers, and chicken sausage. Drizzle with olive oil and season with 1 tablespoon Creole seasoning, or to taste. Using your hands, mix everything together well.
• Bake for 8 minutes, or until chicken sausage begins to brown.
• While the vegetables and chicken sausage are cooking, place the shrimp in a small bowl. Season with 1 teaspoon Creole seasoning and ½ teaspoon paprika. Stir to coat.
• Remove the vegetables and sausage from the oven, and add the seasoned shrimp and diced tomatoes. Mix everything together.
• Return everything to the oven for 6 minutes, or until the shrimp is just done.
• Remove from the oven and add the cooked rice, mixing everything together well.
• Garnish with sliced scallions and serve immediately.
• Enjoy!

EASY JAMBALAYA

Steps:

• Preheat oven to 350.
• In a large dutch oven, saute the onions in the butter until soft.
• Add the rice, mixing until rice is coated.
• Simmer for about 5 minutes.
• Add the mushrooms and cajun seasoning to taste and simmer another 5 minutes.
• Stir in the tomatoes, onion soup and beef broth.
• Add your meat choice, and stir to combine.
• Cover the pot (dutch oven), and place in oven, baking 45-60 minutes.
• Stir once, halfway through cooking time.

EASY JAMBALAYA RECIPE BY TASTY

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

JAMBALAYA

Steps:

• In a large Dutch oven or saucepan, saute the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer 6-8 minutes longer or until shrimp turn pink. Stir in rice.

QUICK AND EASY JAMBALAYA

Steps:

• Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
• Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
• Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

OVEN JAMBALAYA

Steps:

• Mix all ingredients in a baking pan and place pats of margarine on top.
• Bake at 350 for 30 minutes.

EASY JAMBALAYA

Steps:

• Prepare jambalaya mix according to package directions, adding sausage and shrimp during the last 5 minutes of cooking. Remove from the heat. Stir in cheese, pico de gallo and green onions; heat through.