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Baked Creole Jambalaya

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PREP TIME
45 min
COOKING TIME
120 min
TOTAL TIME
165 min
SERVINGS
16 servings
Dinner Southern
Baked Creole Jambalaya
Ingredients
  • 1/2 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 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
Instructions
1
Preheat the oven to its highest temperature setting, 350 degrees F or 175 degrees C.
2
Melt a generous amount of butter in a large cooking vessel, such as a stock pot. Sauté sliced onions, green peppers, celery, and minced garlic until they become soft and fragrant, taking care not to allow the garlic to turn brown.
3
Add a concentrated paste made from tomatoes and cook for a short time, stirring constantly to prevent burning. Introduce dried bay leaves, a blend of spices commonly used in Creole cuisine, and a savory sauce made from Worcestershire.
4
Transfer the mixture to a large roasting dish. Crush tomatoes by hand or with a spoon, and add them to the pan. Mix in the juice extracted from tomatoes, chicken stock, diced ham, sliced sausage, cooked chicken, shrimp, and uncooked rice.
5
Cover the dish with aluminum foil to prevent moisture loss during cooking. Place it in the preheated oven and bake for 1 1/2 hours, stirring the contents halfway through the cooking time.
6
Remove the bay leaves before serving to enhance the overall flavor of the dish.