Jambalaya Casserole Recipes

JAMBALAYA CASSEROLE

Jambalaya Casserole image

Whenever family and friends get together, this is the dish I am asked to prepare. It's delicious, economical and easy to fix. -Evelynn Anderson Lugo Kenner, Louisiana

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 3 casseroles (8 servings each).

Number Of Ingredients 16

Ingredients

3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
1-1/2 cups butter
12 garlic cloves, minced
3 pounds smoked sausage, cut into 1/2-inch slices
9 cups chicken broth
6 cups uncooked long grain rice
3 cups chopped fresh tomatoes
1-1/2 cups chopped green onions
1/2 cup minced fresh parsley
3 tablespoons Worcestershire sauce
3 tablespoons hot pepper sauce
3 tablespoons browning sauce, optional
1 tablespoon salt
1 tablespoon pepper

Steps:

In several large skillets, saute the onions, green peppers and celery in butter until crisp-tender. Add garlic; cook 1 minute longer. Place in several large bowls; stir in the remaining ingredients., Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375° for 45-50 minutes or until rice is tender, stirring twice.

Nutrition Facts : Calories 483 calories, Fat 27g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 1448mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

JAMBALAYA

Jambalaya image

Make and share this Jambalaya recipe from Food.com.

Provided by Audrey Chapman

Categories Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup celery, chopped
1/4 cup onion, chopped
2 cloves garlic, pressed
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
16 ounces sliced kielbasa
1 cup uncooked converted rice
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 chicken bouillon cube
2 cups water
8 ounces frozen shrimp, thawed
1/2 cup frozen peas, thawed

Steps:

Mix celery and onion.
Press garlic into mixture.
Add tomatoes, sausage, rice and seasoning; stir.
Put into a 9 x 13 baking pan.
Dissolve boullion cube in water and pour over rice mixture.
Cover with foil.
Bake at 400, for 55-60 minutes.
Until the liquid has been absorbed.
Stir in shrimp and peas.
Let stand 10 minutes until shrimp and peas have been warmed through.

Nutrition Facts : Calories 632.8, Fat 32.7, SaturatedFat 10.8, Cholesterol 194.3, Sodium 1987.1, Carbohydrate 50.2, Fiber 3.2, Sugar 6.1, Protein 32.4

JAMBALAYA

Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

JAMBALAYA CASSEROLE FOR A CROWD

Jambalaya Casserole for a Crowd image

Got this out of Taste of Home, made a few adjustments and here we are...a one dish meal sure to please! Make this to freeze ahead or serve for a cook out or family gathering.

Provided by TishT

Categories One Dish Meal

Time 1h5m

Yield 3 Casseroles, 24 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 lbs pork butt, cubed
1 1/2 lbs smoked sausage, cut into 1/2 " slices
3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
12 cloves garlic, minced
1 1/2 cups butter
9 cups chicken broth
6 cups uncooked long grain rice
3 cups fresh tomatoes, chopped
1 1/2 cups green onions, chopped
1/2 cup fresh parsley, minced
3 tablespoons Worcestershire sauce
3 tablespoons hot pepper sauce
3 tablespoons browning sauce, optional
1 tablespoon salt
1 tablespoon white pepper
2 tablespoons cooking oil

Steps:

Cut pork butt& smoked sausage in small cubes and brown in oil.
Set aside In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender.
Place in a very large bowl, stir in the remaining ingredients Transfer to three greased shallow 3 qt baking dishes.
*Ifyou are going to freeze do so at this point.
When ready too cook, pull from the freezer, let thaw and continue to next line.
*Ifyou are going to bake all now: Cover and bake at 375F for 45-50 minutes or until rice is tender, stirring twice.

Nutrition Facts : Calories 469.3, Fat 26.1, SaturatedFat 11.9, Cholesterol 66.6, Sodium 1002.6, Carbohydrate 42.8, Fiber 1.9, Sugar 3, Protein 14.9

JAMBALAYA GRITS CASSEROLE

Jambalaya Grits Casserole image

This casserole is fabulous and full of so much flavor. At first glance, we thought this would be great for brunch or as a side dish. But once we tried it, we realized it would be hearty enough to be a meal by itself too. Rotel tomatoes give a little punch of spice. The grits are creamy and the sausage gives a nice smoky flavor....

Provided by Joyce Lowery

Categories Side Casseroles

Time 55m

Number Of Ingredients 13

Ingredients

1 onion, chopped
1/2 bell pepper, chopped
1 stalk(s) celery, chopped
salt, black pepper, red pepper to taste
1 Tbsp garlic, minced
1 can(s) Rotel tomatoes, 10 oz.
1 c diced ham
1 lb diced smoke sausage
1/2 lb peeled cooked shrimp
6 c milk
2 c quick cooking grits
1 c cheddar cheese, shredded
1/4 c sliced green onions (for garnish)

Steps:

1. Saute onions, bell pepper, celery, Rotel and minced garlic until soft.
2. Add sausage and shrimp. Saute until most of the natural juices are gone.
3. Add milk.
4. Add salt, pepper, and red pepper.
5. Add grits.
6. Cook on medium heat and stir until thick and creamy.
7. Pour into buttered 9x13 casserole dish.
8. Bake at 350 degrees for 20 minutes.
9. Remove from oven. Top with grated cheese. Set back in oven until cheese melts (about 5 minutes).
10. Then remove from oven and sprinkle with green onions.

OVEN BAKED JAMBALAYA

Oven Baked Jambalaya image

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. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Provided by JOSLYN

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 2h45m

Yield 16

Number Of Ingredients 16

Ingredients

½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 leaf (blank)s bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in large stock pot. Saute 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 to 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 once halfway through baking time. Remove bay leaves before serving.

Nutrition Facts : Calories 541.1 calories, Carbohydrate 47.6 g, Cholesterol 124.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 28.5 g, SaturatedFat 10.1 g, Sodium 1857.9 mg, Sugar 5.3 g

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