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Easy Jambalaya

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“Easy to make, and easily accomodates your preference for sausage, shrimp, chicken, etc. A quick one-pot meal! From the Houston Chronicle, some time ago. Enjoy!”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 14 cup butter or 14 cup margarine
  • 12 cup chopped green onion
  • 2 cups uncle ben converted rice
  • 1 (13 1/4 ounce) can mushroom pieces or 1 (13 1/4 ounce) can canned mushroom slices, drained
  • Tony Chachere's Seasoning (preferred) or other cajun seasoning or creole seasoning (don't skimp here!)
  • 1 (10 ounce) can Rotel tomatoes & chilies
  • 1 (10 1/2 ounce) can French onion soup
  • 1 (10 1/2 ounce) can beef broth
  • 1 lb sausage (can use lite) or 1 lb shrimp or 1 lb chicken (your preference, cut into bite-size pieces, I have used half left over turkey or chicken, and half s)

Directions

  1. Preheat oven to 350.
  2. In a large dutch oven, saute the onions in the butter until soft.
  3. Add the rice, mixing until rice is coated.
  4. Simmer for about 5 minutes.
  5. Add the mushrooms and cajun seasoning to taste and simmer another 5 minutes.
  6. Stir in the tomatoes, onion soup and beef broth.
  7. Add your meat choice, and stir to combine.
  8. Cover the pot (dutch oven), and place in oven, baking 45-60 minutes.
  9. Stir once, halfway through cooking time.

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