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Oven Baked Jambalaya

Excite your family and friends when you serve this excellent and delicious Creole dish, and best of all, it’s smoothly executed in the oven. I made a considerable roaster pan full to a neighbourhood fish fry and unnecessary to say, there were no leftovers. Serve your family this cooked jambalaya made utilising regular diced tomatoes, bacon, ham and kielbasa to make a hearty meal. Excellent if you love Cajun cuisine. There’s no prep work needed! Just stir the raw elements collectively in a dish and pop it in the oven for an effortless Dump-and-Bake Jambalaya. This Cajun-inspired meal is full of Andouille sausage, shrimp, rice and veggies for a feeling of the South even on your most hectic weeknights. This has got to be the World’s Simplest Jambalaya, and after one taste you’ll never try another procedure repeatedly!

The rice cooks in the oven, along with the “Holy Trinity” of celery, onion, and bell pepper, plus plenty of Creole seasonings and garlic. As the rice steams and delivers its starches, you get a thick, creamy, risotto-like dish that’s perfectly seasoned and zesty. There’s just so much essence and form in the one-dish meal! The history, from what I’ve read, is that jambalaya is dropped from paella, which was brought by Spanish settlers to New Orleans in the early 18th century. Made with a separate set of components from what was obtainable in Spain, and fused with New Orleans’ unique amalgam of global impacts African, Caribbean, French, and more jambalaya ultimately took paella’s place. Two main categories of jambalaya are there. One is Creole (or red) jambalaya, which is connected with the city of New Orleans and includes tomato, and Cajun (or brown) jambalaya, which consists of no tomato and is more prevalent in other parts of Louisiana. The ingredients I’m focusing on here in the past, with tomato.

INGREDIENTS

½ cup butter
One large diced onion
One large chopped green bell pepper
Four stalks chopped celery
Four cloves minced garlic
1 (6 ounces) can tomato paste
Three bay leaves
Three tablespoons Creole seasoning blend
Four teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked sliced andouille sausage
3 cups cooked chicken
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

INSTRUCTIONS

Preheat oven to 350 degrees F.
Melt butter in a large stockpot
Add onions, green bell pepper, celery, garlic, tomato paste, bay leaves, creole seasoning, Worcestershire sauce to it.
Put those in a tray and add tomatoes, chicken stock, ham, andouille sausage, chicken, frozen shrimp, rice to it.
Cover and bake for 90 mins

Have a good day