Oven Version Jambalaya Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - Extra virgin olive oil
  • 12 - Skinless, boneless chicken thighs, Cut into 1 1/2-in pieces
  • 8 - Cooked ham, Cubed
  • 8 - Kielbasa, Cut into 1-in. pieces
  • 2 stalks - Celery, Finely chopped
  • 1 whole - Medium red onion, Cut into thin wedges
  • 3 cloves - Garlic, Minced
  • 1 cans - 28-oz. Diced tomatoes, Undrained
  • 1 cups - Uncooked converted rice
  • 1 cups - Reduced-sodium chicken broth
  • 1 whole - Medium green bell pepper, Chopped
  • - 2-3 tsp. Cajun seasoning
  • 2 whole - Bay leaves
  • 1 pounds - Fresh or frozen large shrimp w/ tails, Peeled, deveined and thawed, if frozen
  • 6 whole - Green onions, Finely chopped
  • 1/2 cups - Fresh flat-leaf parsley, Chopped
  • Directions:

    1. Heat oven to 350. In an oven-going 4-5-qt. Dutch oven, heat 1 T oil over medium-high heat. Add chicken and cook until browned, about 4 min., turning occasionally; transfer to a plate. Add ham and kielbasa to Dutch oven; cook until lightly browned, about 3 min. Transfer to plate w/ chicken.
    2. Add remaining 1 T oil to Dutch oven. Add celery, onion and garlic; cook just until softened, about 4 min. Stir in tomatoes, rice, broth, bell pepper, Cajun seasoning and bay leaves. Add chicken, ham and kielbasa and bring to a boil.
    3. Cover and bake until liquid is absorbed and rice is nearly tender, about 35 min. Rinse shrimp; pat dry w/ paper towels. Stir into rice mixture. Cover and bake until shrimp is opaque, 5 to 10 min., stirring once. Discard bay leaves. Sprinkle w/ green onions and parsley.

    Brief Description

    Different way to prepare a Louisiana favorite.

    Main Ingredient:

    See below - too many to list here

    Category:  Fish or seafood

    Cuisine:  Cajun


    Ladies Home Journal


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    Posted On:

    January 17, 2013

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