There are usually plenty of leftovers with this hearty casserole bake. My husband and I take it to work the next day and have to keep it hidden so our co-workers don’t steal it! Instead of getting the normal greasy skillet or pan Jambalaya that I’m used to, this had such a better flavor. Check out what they are saying about this recipe over at Group Recipes:
“This is a wonderful little Jambalaya recipe that is a bit different because it is baked. It has wonderful flavor and is sure to be a favorite among friends.”
We will never go back to boxed mixes again!
Ingredients
1/2 cup butter
1 6 oz can Hunt’s tomato paste
1 large diced onion
1 large chopped green bell pepper
3 cups chopped cooked ham
3 cups cooked sliced andouille sausage
4 cloves minced garlic
3 cups cooked chicken cut into small pieces
3 tbspns creole seasoning Blend
4 tsps worcestershire sauce
2 28 oz cans whole peeled tomatoes
7 cups Swanson chicken stock
4 cups uncooked Uncle Ben’s long-grain white rice
4 stalks chopped celery
3 cups frozen cooked shrimp
Instructions
Preheat your oven to 350F (175C).
Melt the butter in large pot. Saute the onion, celery, green pepper, and garlic until all are tender. Be careful not to burn your garlic. Now add the tomato paste and cook until everything is browned slightly. Be sure to stir repeatedly. Stir in the Worcestershire sauce and Creole seasoning blend. Pour this into a large “roasting” pan. Mash the tomatoes to break them up into pieces and add to the mixture in pan. Now stir in the juice from the tomatoes, ham, chicken stock, chicken, sausage, rice and shrimp. Mix everything up well. Cover (tightly) with foil.
Finally bake this in your preheated oven for 1 1/2 hours. And be sure to stir it once halfway through the baking time.
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Quick Tip: Blend the tomatoes instead of mashing to avoid chunks.
Thanks again to Group Recipes for this amazingly authentic recipe.