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Oven Jambalaya Recipe

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This recipe for Oven Jambalaya is from Edible Memories, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

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.

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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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