"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Dosgris' Oven Jambalaya Recipe

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This recipe for Dosgris' Oven Jambalaya, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul McClung - QA
Added: Tuesday, February 13, 2007


2 lbs. smoked sausage
2 lbs. de-boned chicken
2 lbs. jambalaya pork
1/2 bell pepper
3 lbs. onions
4 green onions
1 clove garlic (minced or powdered)
Tiger sauce
Worcestershire sauce
Salt & black pepper
Lemon pepper
Hot sauce (Louisiana Original)
Parsley or flakes
1 can Rotel
1 can golden mushroom soup
2 cans Dawn Fresh mushroom steak sauce
2-1/2 lbs. rice

Season chicken and pork add a little hot sauce, Worcestershire sauce, Tiger sauce, and Liquid Smoke. Brown sausage and put aside. Next brown chicken and pork. Add onions and brown with the pork. When onions are brown, add Rotel and sauté for a few minutes. At the same time, add bell pepper and green onions, and 1 clove of garlic. Add sausage, mushroom soup, and steak sauce. Sauté for a few minutes.

Here is the trick to making your rice come out right every time: Measure your rice in a container that you will measure your water in. After the 2-1/2 lbs of rice are in the container make a mark at the top of the rice. Remove the rice an pour enough water to go about 1-1/2" higher than the mark you made for the rice. Add the water to your pot and salt the gravy a little to the salty side. The rice will absorb the salt side. If it’s not salty enough you can always add more the next time until you get it just right.

Bring the water to a boil and add the rice. Stir constantly until the rice fluffs up. Level the rice out you should have a little gravy on top to the sides. Put the lid on your pot and put in a preheated oven 375ºF for 30 minutes. Remove from the oven and fluff the rice from the sides of the pot - don't stir. The gravy that is on the sides will go to the bottom. Put back in the oven for 3 to 5 minutes (without a cover if it is too moist).

Personal Notes:
Personal Notes:
Louisiana white beans and jambalaya is a tradition. I like red beans better. Enjoy!!!!!




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