READY IN: 1hr 30mins
Recipe by Audrey Chapman

This was adapted from Pampered Chef's More Stoneware senations. My kids just loved it.

Top Review by Merlot

I made this Jambalaya for lunch today...EXCELLENT! This certainly hit the spot and I will make this dish over and over again. Looking forward to having the left-overs for tomorrow. Thank you very much for sharing. :-)

Ingredients Nutrition


  1. Mix celery and onion.
  2. Press garlic into mixture.
  3. Add tomatoes, sausage, rice and seasoning; stir.
  4. Put into a 9 x 13 baking pan.
  5. Dissolve boullion cube in water and pour over rice mixture.
  6. Cover with foil.
  7. Bake at 400, for 55-60 minutes.
  8. Until the liquid has been absorbed.
  9. Stir in shrimp and peas.
  10. Let stand 10 minutes until shrimp and peas have been warmed through.

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