Keith Lusher 02.05.25
Here in Louisiana, jambalaya is more than just a dish – it’s a traditional meal that runs deep. But I have to confess something: for years, my pot-cooked jambalaya never quite hit the mark. Every time I stirred the pot, trying to keep the rice from sticking, I’d end up with a mushy dish of smushed rice.
That all changed when I shared my recipe with my aunt and explained to her the problem. She smiled knowingly and pulled out a recipe that had been passed down from her father. The secret? Ditch the burner and use the oven. This simple switch transformed my jambalaya game, and I haven’t looked back since.
The beauty of this recipe lies in its simplicity. Instead of hovering over a pot, constantly stirring, and worrying about the bottom burning, you’ll be letting your oven do all the work. The result is perfectly cooked rice every time, with each grain separate from the other instead of turning to mush.
Here’s what you’ll need:
- 2 cups Uncle Ben’s converted rice (trust me on the brand – it matters)
- 1 (12 oz) can French onion soup
- 1 (12 oz) can beef consommé
- 1 (8 oz) can tomato sauce
- 1 (12 oz) can Rotel tomatoes
- 1 bell pepper, chopped
- 1 stick butter
- 3 links andouille sausage, sliced
- 3 chicken breasts, cut into chunks
- 2 pounds shrimp
The magic happens in a shallow pan or roaster – which is essential – no deeper than 5 inches. This depth is crucial for cooking the entire dish at the same temperature.
Add all ingredients to your uncovered pan and slide in the oven at 350 degrees. After about 15 minutes, give everything one good stir – this is the only time you’ll need to touch it. Then, let the oven do the rest. All you have to do is keep an eye on it until you see the beginning of a brown crust forming on top of the jambalaya.
Once you’ve got that browning on the surface, pull it out and let it rest for 30 minutes. This resting time is crucial – it allows all those flavors to marry together and ensures the rice is perfectly cooked.
What I love about this method is how it takes the guesswork out of making Jambalaya. No more wondering if you’re stirring too much or too little. No more watching the bottom of the pot to prevent burning. Just combine, bake, and wait.
This oven-baked version delivers consistent results every time, with perfectly cooked rice and flavors that blend perfectly. Give it a try – I guarantee this will become your go-to method for making jambalaya.
Remember, as with any recipe (especially cajun), feel free to adjust the seasonings to your taste. Hot sauce, cayenne, or red pepper flakes are some options that you can try if you want to add some spice! But whatever you do, don’t skip that 30-minute rest at the end – it’s what makes this dish truly special.
Recipe Details
Oven-Baked Jambalaya
Prep Time: 10 mins | Cook Time: 1 hr | Rest Time: 30 mins | Servings: 6-8
Ingredients:
- 2 cups Uncle Ben’s converted rice
- 1 (12 oz) can French onion soup
- 1 (12 oz) can beef consommé
- 1 (8 oz) can tomato sauce
- 1 (12 oz) can Rotel tomatoes
- 1 bell pepper, chopped
- 1 stick butter
- 3 links andouille sausage, sliced
- 3 chicken breasts, cut into chunks
- 2 pounds shrimp
Instructions:
- Preheat oven to 350°F (175°C).
- In a shallow baking dish (no deeper than 5 inches), combine all ingredients.
- Bake uncovered for 15 minutes, then stir once.
- Continue baking, checking occasionally until a light brown crust forms on top.
- Remove from oven and let rest for 30 minutes before serving.
Notes:
For added spice, consider adding hot sauce, cayenne, or red pepper flakes to taste.
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