Chicken Jambalaya Casserole

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • Spritz a 2 1/2 quart casserole with nonstick cooking spray and set aside.
  • Heat drippings in a heavy 12-inch skillet over med-high heat for 1-1 1/2 minutes until ripples appear on pan bottom.
  • Add sausages and brown, stirring occasionally, 3-5 minutes.
  • With slotted spoon, lift to bowl and reserve.
  • Decrease heat to medium; add in onion, bell pepper, garlic, thyme, and bay leaves to drippings and cook, stirring occasionally, 8-10 minutes until limp and lightly browned.
  • Return sausages and accumulated juices to skillet; add all remaining ingredients, and bring to a boil.
  • Transfer to casserole, making sure all rice is covered with liquid, and cover with snug lid or foil tightly smoothed over casserole.
  • Slide onto middle oven rack and bake about 45 minutes, flavors marry, and almost all liquid is absorbed; remove and discard bay leaves.
  • Dish up at table and serve.
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