Recipe by ElizabethKnicely
Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers.
Top Review by NorthwestGal
This was delicious, ElizabethKnicely. And it's so easy to prepare. Baking it in the oven takes a lot of the time-consuming work out of a delicious Jambalaya dinner. I used a mild Andouille sausage, but it still had a bit of a kick to it. I recommend this recipe to anyone. Made for ZWT9 (Cajun/Creole).
- 1⁄2 cup butter
- 1 large onion, diced
- 1 large green bell pepper, chopped
- 4 stalks celery, chopped
- 4 garlic cloves, minced
- 1 (6 ounce) can tomato paste
- 3 bay leaves
- 3 tablespoons creole seasoning
- 4 teaspoons Worcestershire sauce
- 2 (28 ounce) cans whole canned tomatoes
- 7 cups chicken stock
- 3 cups chopped cooked ham
- 3 cups cooked andouille sausages, diced
- 3 cups cooked chicken, cut into bite-sized pieces
- 3 cups frozen cooked shrimp
- 4 cups uncooked long-grain white rice
Directions See How It's Made
- Preheat oven to 350ºF (175ºC).
- Melt butter in large stock pot. Sauté onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add a mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
- Bake in preheated oven for 1 1/2 hours, stirring hours, stirring once halfway through baking time. Remove bay leaves before serving.