Description
New Orleans Jambalaya is a staple Cajun dish. This recipe is one of the easiest to make and packed with rich New Orleans flavors.
Ingredients
Scale
- 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
Instructions
- 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.