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Chicken Jambalaya Casserole

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“In 'From a Southern Oven' by Jean Anderson”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Spritz a 2 1/2 quart casserole with nonstick cooking spray and set aside.
  3. Heat drippings in a heavy 12-inch skillet over med-high heat for 1-1 1/2 minutes until ripples appear on pan bottom.
  4. Add sausages and brown, stirring occasionally, 3-5 minutes.
  5. With slotted spoon, lift to bowl and reserve.
  6. Decrease heat to medium; add in onion, bell pepper, garlic, thyme, and bay leaves to drippings and cook, stirring occasionally, 8-10 minutes until limp and lightly browned.
  7. Return sausages and accumulated juices to skillet; add all remaining ingredients, and bring to a boil.
  8. Transfer to casserole, making sure all rice is covered with liquid, and cover with snug lid or foil tightly smoothed over casserole.
  9. Slide onto middle oven rack and bake about 45 minutes, flavors marry, and almost all liquid is absorbed; remove and discard bay leaves.
  10. Dish up at table and serve.

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