1 lb each of sausage (Andouille or we used chorizo), shrimp, peeled and deveined, and raw chicken chopped into bite size pieces.
8 oz tomato sauce 1 med onion, chopped
8 oz chicken or vegetable stock 1 bell pepper, chopped
1 tsp dried thyme 2 bay leaves
16 oz beef broth/stock 1/2 tsp salt
1 tsp creole seasoning 1 Tbs dried parsley
1.5 C white rice 3/4 tsp cayenne pepper
4 Tbs butter, sliced into pats Cooking spray
Preheat oven to 350. Spray 9×13 baking dish with cooking spray. Combine all ingredients except for shrimp and butter in baking dish. Mix well. Place pats of butter on top.
Cover with foil (throughout cooking) and bake for 45 minutes. Stir to ensure rice is cooking evenly and continue baking for another 30 minutes. Add shrimp and cook 15 minutes. VOILA: Louisiana Jambalaya in the oven! Top with sliced green onions and enjoy! Thank you Pam Welsh for sharing … and it’s Gluten Free!
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