"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Oven Jambalaya Recipe

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This recipe for Oven Jambalaya, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clarisse Blair
Added: Friday, October 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb bacon, uncooked and chopped in 1" pieces
2 lb shrimp, peeled, but uncooked
1 lb smoked sausage, sliced in bite sizes
10oz French onion soup from a can
10 oz beef bouillon from a can
8 oz tomato sauce from a can
1/2 c. butter
1 1/2 c. bell pepper, chopped
1/2 c parsley, chopped
1/2 c onion, chopped
1/2 c celery, chopped
4 chicken breasts, boneless, skinless and cut into cubes
8 oz mushrooms fresh chopped
2 cloves garlic, crushed and chopped
1 1/2 c uncooked rice
7 oz. sliced water chestnuts from a can
1 tbsp Creole seasoning such as Tony Chachere's

Directions:
Directions:
Preheat oven to 375 Fahrenheit.

Combine bouillon, onion soup, tomato sauce and butter in a saucepan, bring to a simmer Remove from heat and add rice. In a large oven-proof pan, combine remaining ingredients except shrimp and add rice mixture. Stir well. Cover tightly with foil and cook in preheated oven for 1 1/2 hours, stirring occasionally. Add shrimp and cook an additional 10 minutes.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
This is worth the time and effort....just assign jobs in the kitchen and you won't be sorry. I serve this with a good crusty bread.

 

 

 

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