Southern Jambalaya Casserole
My Southern Jambalaya Casserole brings the bold flavor of jambalaya to the table in casserole form. A Louisiana kick and bayou flavor!
Ingredients
- 1 lb. smoked sausage sliced
- 1 lb. boneless skinless chicken thighs cut into bite-sized pieces
- ½ lb. shrimp peeled and deveined
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 can (14.5 oz.) diced tomatoes undrained
- 1 ½ c. long-grain white rice
- 2 c. chicken broth
- 1 c. water
- 2 tsp. Cajun seasoning
- 1 tsp. smoked paprika
- 1 tsp. dried thyme
- ½ tsp. cayenne pepper
- ½ tsp. black pepper
- 1 bay leaf
- ¼ c. chopped fresh parsley
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large skillet, brown the sausage over medium heat. Remove the sausage and set aside, leaving the drippings in the pan.
- Add the chicken pieces to the skillet and cook until browned on all sides. Remove the chicken and set aside with the sausage.
- In the same skillet, add the chopped onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes (with juices), rice, chicken broth, water, Cajun seasoning, smoked paprika, thyme, cayenne pepper, black pepper, and bay leaf. Bring the mixture to a simmer.
- Stir in the browned sausage and chicken. Transfer the mixture to the prepared baking dish.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, stir in the shrimp, and bake uncovered for an additional 10-15 minutes, or until the shrimp are cooked through and the rice is tender.
- Remove the bay leaf and stir in the chopped parsley before serving.
Notes
- Brown your meats well, that’s where the flavor starts.
- Add the shrimp at the end so they don’t overcook.
- Use a good Cajun seasoning, homemade or store-bought, just make sure it’s got some kick.
Tried this recipe?Let us know how it was!