Oven Baked Jambalaya

I made this in my large enameled turkey roaster that holds 10 quarts. It fed 7 adults, 4 small kids, & there were leftovers to fill a 4 quart container. It was a big hit & worth the work. I oven roasted a pack of chicken legs & the sausage in the roaster for an hour at 350 F while doing the stovetop work with the veggies, etc.. Roasting the chicken & sausage browned them nicely, then all I had to do was to add the remaining ingredients into the roasting pan. Next time to break down the work load, I’ll make the veggies/spices/sauce the day before & keep in the fridge. The next day, I’ll roast the meats in the oven for an hour, then dump the veggie mixture, stock, tomato juices, & rice into the roaster. While that’s simmering in the oven, I’ll peel & cook the shrimp (the most time consuming part of the recipe) to add near the end. I used an old Chef Paul Prudhomme tip: use converted rice. It cooked in 60 minutes & was fluffier & tastier than I thought it would be. Thanks to Joslyn for making my dinner gathering a success!

I lived in New Orleans for 3-1/2 years and this tasted very authentic to me. The prep took me 55 minutes including making the creole seasoning blend so if you have that done, it would be less. I cut the recipe in half and because I didn’t have chicken but had a lot of ham I used 3 cups ham, one and a half cups andouille sausage And 24 thawed and shelled raw shrimp. In a 350 F. Degree oven I cooked in a Le Creuset French oven (like a Dutch oven) for 45 minutes without the shrimp and then 45 minutes with the shrimp and then I let it sit. It was fabulous.

Made this for the first time today and didn’t need this large of a batch, so I cut the recipe in half and it was PERFECT! I will be making it again soon as I was looking for a good jambalaya recipe for a church Mardi Gras event…and this recipe fits the bill. The rice was cooked fine and the spices were spot on. Nice flavor and great to have the recipe include sausage, chicken, ham and shrimp. Simple, easy and delicious. This recipe is definitely a keeper!

Had this at a recent beach retreat and it was sooo yummy. Having been born in New Orleans, I expect a lot of flavor in my jambalaya. This one was made without the shrimp but was still a very flavorful red jambalaya.

I should have halved the recipe or invited the whole neighborhood over for dinner! I thought it was fabulous. Yes, oven times vary, and I added about 15 additional minutes to the baking time to get the rice fully cooked. Next time I’ll remove it from the oven halfway through and stir very thoroughly, and rotate the pan in the oven a couple of times to insure even cooking. The flavors were outstanding, just the right amount of spice. The shrimp tasted a bit mushy to me, so next time I won’t add it until the halfway point when I’m stirring it. What a great dish for a party or a potluck. Thanks so much for this great recipe!

This was excellent! I was looking for recipes to use some leftover Christmas ham and stumbled on this. So glad I did! I had all the ingredients (except green pepper) I cut it in half because I live alone, and it still made a TON! I used my dutch oven from start to finish and it was done about 15 minutes early. I read the recipe wrong and added the full amount of Creole seasoning so it’s got quite the kick but I love spicy so it’s fine! I’ll definitely add the green pepper next time but this was very VERY good! (and I won’t have to cook again for a couple of days)! Bonus! Thanks for sharing!

Second time making this recipe and I think I finally did a great job. First time I did something wrong like I didn’t wait long enough in cooking time. This time spot on! I did Kielbasa instead of Chlorizo. Marvelous!

Great flavor! I dislike reviews that go on about changing this or adding that, well, I’m going there, just slightly. I added a puck of “More Than Gourmet” Classic Seafood Stock for depth. Next time, I’ll need to adjust moisture-to-rice ratio, as it was a little to moist for my wife’s liking, but only a minor tweak. All-in-all, a yummy Cajun dish. Oysters?

Prepared exactly as per recipe, turned out excellent every time. Delicious. I’ve made it several times.

The recipe was GREAT until I put the rice in… I’m not exactly sure what I did wrong as I feel I followed the recipe fairly close but the rice took over the whole dish. Cooked way faster than the recipe called for and it was like thick spicy pudding… not very appetizing and there was SO much leftovers

Best dish I have had in a LONG time! Very yummy very filling! I did a few things different- I didn’t put the jambalaya in the oven to bake, I put it in a pot and cooked it there, I put the ham, and “and Dooley?” meat in the oven for 13-15 minutes and cooked the shrimp with the rest and it shaved lots of time off . Veryy yummy , will be making again.

Perfect! Great taste, not difficult

I have had this recipe for over 20 years and always come back to it after trying other jambalaya recipes. It was the first jambalaya I ever tasted and just cant be improved upon.

Very good, rice cooked perfect, next time i need to half the recipe because it makes enough for a party. I ended up using two lasagna trays.

Took quite a bit longer for my oven/cookware, but this is delicious and worth the wait.

I’m giving this 3 stars, but my rating is only that high because of the amazing flavor. Even so, that flavor is largely due to the Creole Seasoning that’s linked in the footnotes. I made exactly as indicated except I halved it, and the rice was nowhere near cooked even after 2 hours no matter how thoroughly I stirred as contributor recommended. I should have listened to the other reviewers and made it separately, but always like to try recipes as written the first time. Will try again, but will either make the rice separately or just throw it in a dutch oven and cook on the stove.

Excellent dish! Love the leftovers! Absolutely fragrant while cooking. I diced raw chicken, used my slow cooker, set on high for 3 hours. Added the frozen cooked shrimp in the last half hour, on low setting. Perfect!

I made this exactly as written EXCEPT for reducing chicken stock to 5 cups! Cooked perfectly in 90 minutes. I added fresh shrimp and crab legs during the last 15 minutes of cooking. Excellent dish. Makes enough to feed 10-15.

This makes ALOT!!! Could easily halve for an average family. Agree that it was a dance of sorts getting the rice to cook properly, but I finally did after cooking longer and checking frequently. Great flavor!

This dish turned out perfectly the very first time! I used diced tomatoes because I find they are better in casseroles, but other than that I followed it exactly and it was amazing.

No changes but next time I will use paella rice(Arborio)