Best Baked Jambalaya

    Best Baked Jambalaya


    357 people made this

    About this recipe: The classic and flavoursome Creole dish, which combines ham, smoked sausage, chicken and prawns in a deliciously spiced tomato sauce. Serve for lunch or dinner.

    Serves: 16 

    • 115g butter
    • 1 large onion, diced
    • 1 large green pepper, chopped
    • 4 sticks celery, chopped
    • 4 cloves garlic, finely chopped
    • 175g tomato puree
    • 3 bay leaves
    • 3 tablespoons Creole blend seasoning
    • 4 teaspoons Worcestershire sauce
    • 2 (800g) tins whole peeled tomatoes
    • 1.7 litres chicken stock
    • 400g cooked ham, chopped
    • 675g smoked sausage, sliced
    • 425g cooked chicken, cut into bite-sized pieces
    • 385g frozen cooked prawns
    • 750g uncooked long-grain white rice

    Prep:45min  ›  Cook:2hr  ›  Ready in:2hr45min 

    1. Preheat oven to 180 C / Gas 4.
    2. Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato puree and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting tin. Squeeze tomatoes to break up into pieces and add to mixture in pot. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, prawns and rice. Mix well. Cover tightly with foil.
    3. Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

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