Growing up in the south, New Orleans Jambalaya is one of those classic dishes everyone enjoys, and is a staple in any Louisiana household.
Everything in New Orleans is centered around friends and family gathered around the table with indescribably great food.
This New Orleans Cajun Jambalaya recipe one of the many recipes we will be sharing that will have your family and friends ooh and ahing. If you want to impress a crowd without a lot of effort, this recipe is for you.
Our New Orleans Jambalaya is a staple Cajun dish. This recipe is one of the easiest to make, and tastes amazing. We have tried countless jambalaya recipes – each with its own unique twist.
Packed with flavor, we created this dish to feed (and please) a crowd. Even better – this dish freezes well. We like to put them in quart size bags to freeze for later meals.
If you can measure and chop, you can make this dish!
Ingredients You Will Need to Make New Orleans Jambalaya
- Peeled Shrimp or Rotisserie Chicken
- French Onion Soup
- Tomato Sauce
- Green Onions
- White or Purple Onion
- Green Bell Pepper
- Uncle Ben’s Converted Rice
- Tony Chachere’s Creole Seasoning
Get ready to serve up something southern with one of our absolutely favorite dishes.Print
New Orleans Jambalaya is a staple Cajun dish. This recipe is one of the easiest to make and packed with rich New Orleans flavors.
- 2 lbs of peeled shrimp, drained well (you may substitute 2 lbs of cubed rotisserie chicken)
- 1 lb of sausage (we like andouille sausage)
- 1 can of French Onion Soup (we use Pacific Foods Organic French Onion Soup)
- 1 can of tomato sauce
- 1/2 cup green onions, sliced
- 1/2 cup white or purple onions, finely diced
- 1/2 cup green bell peppers, diced
- 1 stick of butter
- 2 cups of Uncle Ben’s Converted Rice (no other rice will do)
- Tony Chachere’s Creole Seasoning for taste
- Preheat the over to 375°F
- Spray a 11 x 8 pan with nonstick spray, set aside
- Combine all ingredients in the pan and mix well, adding one or two teaspoons of Tony Chachere’s Creole Seasoning
- Place the entire stick of butter on top of the rice mixture
- Cover pan with a lid or aluminum foil
- Bake for 30 minutes, stir, cover and bake for an additional 30 minutes
- Let Jambalaya sit on the stove or countertop for 5 – 10 minutes or until all of the liquid is absorbed by the rice.