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Grandma's Jambalaya

Grandma's Jambalaya

Grandma’s Jambalaya is a simple 'dump and bake' recipe, perfect for busy weeknights. It's a true one-pan wonder that delivers all the soulful, spicy flavor of a classic Cajun dish with a fraction of the effort. By combining chicken, sausage, shrimp, and rice in a baking pan, the oven does all the work, creating a delicious and easy meal.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 5 servings
Calories: 379
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 pound chicken breast, cooked and shredded (weighed raw)
  • 1/2 pound shrimp, peeled and deveined
  • 1 container (336g) Jalapeño Turkey sausage
  • 3/4 cup uncooked long-grain white rice
  • 3 green bell peppers, diced (about 375g)
  • 1 can (8oz) tomato sauce
  • 1 can mushroom stems and pieces, drained
  • 1 can (about 14.5oz) beef broth
  • 1 can (10.5oz) Campbell's condensed French onion soup
  • Tony Chachere’s Seasoning, salt, and pepper to taste
  • Tabasco sauce, to taste
  • 1 bag frozen cauliflower rice (optional, for extra veggies)

Equipment

  • 13x9 inch baking pan
  • Aluminum foil
  • Large spoon or spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Take a 13x9 inch baking pan and give it a good spray with non-stick cooking spray. This will make cleanup so much easier later.
  2. In the prepared pan, dump the cooked and shredded chicken, uncooked white rice, diced bell peppers, tomato sauce, drained mushrooms, beef broth, French onion soup, and the bag of cauliflower rice. Add a generous amount of Tony Chachere’s seasoning, a pinch of salt and pepper, and a few dashes of Tabasco.
  3. Use a large spoon or spatula to stir all the ingredients directly in the pan until they are well combined and the rice is fully submerged in the liquid.
  4. Slice your turkey sausage into rounds, about 1/4-inch thick. Arrange the sausage slices evenly over the top of the jambalaya mixture.
  5. Cover the pan tightly with aluminum foil. This is crucial as it traps the steam, which will cook the rice. Place the pan in the preheated oven and bake for 1 hour and 30 minutes.
  6. With about 20 to 25 minutes of baking time remaining, carefully remove the pan from the oven. Take off the foil and scatter the raw shrimp over the top. Use your spoon to gently press them down into the hot jambalaya mixture so they can cook through.
  7. Place the pan back in the oven, uncovered, for the final 20-25 minutes, or until the shrimp are pink, opaque, and cooked through.
  8. Once done, remove the pan from the oven. If you notice a lot of liquid remaining, don’t worry. Let the jambalaya sit, uncovered, on your counter for at least 30 minutes to an hour. The rice will absorb the remaining liquid as it rests, resulting in the perfect consistency.

Notes

Do not skip the resting period after baking; it is crucial for the rice to absorb the remaining liquid and achieve the perfect consistency. A rotisserie chicken is a great shortcut. For a more traditional flavor, you can add diced onion and celery. The spice level can be adjusted by your choice of sausage and the amount of Creole seasoning and hot sauce used.