Dump-and-Bake Jambalaya


Dump-and-Bake Jambalaya

Dump-and-Bake Jambalaya
Dump-and-Bake Jambalaya

"There’s no prep work necessary! Just stir the raw ingredients together in a dish and pop it in the oven for an easy Dump-and-Bake Jambalaya. This Cajun-inspired meal is full of Andouille sausage, shrimp, rice and veggies for a taste of the South — even on your busiest weeknights! This has got to be the World’s Easiest Jambalaya, and after one bite you’ll never try another recipe again! The rice bakes in the oven, along with the “Holy Trinity” of celery, onion, and bell pepper, plus plenty of Creole spices and garlic. As the rice cooks and releases its starches, you get a thick, creamy, risotto-like dish that’s perfectly seasoned and zesty. There’s just so much flavor and texture in the one dish meal!"

NotesCooking for a Smaller Family? You can cut all of the ingredients in half and bake the Jambalaya in an 8-inch square pan.

Serves8 people

Preparation Time10 min

Cooking Time1 hr 5 min

Cooking Vessel Size9 x 13 Baking Pan

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I have home canned tomatoes and frozen chili peppers so that is my substitution for the Rotel tomatoes. I love jambalaya! This is a simple and not too time consuming recipe. If you have eaters, it won't serve eight. The addition of cream soups was a surprise. But, it works. Make sure to use a quality creole or cajun seasoning or even make your own. Many brands have a lot of salt.

I am so glad the shrimp are added at the end - I made casseroles before that called for them at the start and they shrunk up into tiny rubbery tasteless morsels. I used kielbasa, since I could not find andouille at the grocery store where I shop, and it was amazing. I have a family of three, but I made the big batch anyway, since I knew I'd be all over the leftovers for lunch the next couple of days!


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