Oven Baked Jambalaya

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it’s easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

INGRIDIENT

½ 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 leaf (blank) 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

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 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 paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.

Step: 3

Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

NUTRITION FACT

Per Serving: 541 calories; protein 28.5g; carbohydrates 47.6g; fat 25.8g; cholesterol 124.7mg; sodium 1857.9mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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