Dump-and-Bake Jambalaya
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The Seasoned Mom · by The Seasoned Mom★ 5.0 (2)

Dump-and-Bake Jambalaya

NUTRITION · PER SERVING75M COOK
CAL 20%·PRO 41%
CARBS 39G40% OF CAL
1G FIBER0G ADDED4G INTRINSIC34G OTHER4G TOTAL SUGAR
FAT 17G39% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A no-prep jambalaya with chicken, sausage, and shrimp baked with rice, vegetables, and Cajun spices. Flavorful and convenient, it's a complete one-dish meal straight from the oven.

mainsoutherncasserolechickenshellfishporkgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 ¼ cups water
  • 1 ½ cups uncooked long grain white rice
  • 1 (10.5 oz) can condensed cream of celery soup, NOT diluted
  • 1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
  • 1 (10 oz) can Rotel diced tomatoes and green chiles, NOT drained
  • 1 cup finely diced onion ((I use frozen pre-diced onion for a shortcut))
  • ½ cup finely diced green bell pepper
  • 2 teaspoons minced garlic ((I use a squeeze bottle of fresh minced garlic for a shortcut))
  • 1 teaspoon Creole or Cajun seasoning ((or more for added spice))
  • ½ cup finely diced celery
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 12 oz. fully-cooked Kielbasa or Andouille smoked sausage, sliced into bite-sized rounds ( (I used Aidelle’s Cajun Style Andouille))
  • 1 lb. raw shrimp, peeled and deveined
  • Garnish: chopped green onions
PREP
10M
SODIUM
1178MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.