The next two months will be crunch time for almost everyone. The holidays are hectic. Recipes like this Jambalaya will make your life easier. This is a no brainer. It takes very little cooking skills and I love it because it goes straight to the oven. Which means that you can address holiday cards, call your mom, wrap gifts, do laundry or just sit for an hour and read! Sounds good doesn’t it?
A couple of tips when making this recipe.
- Don’t use a pottery casserole dish. I have a beautiful one that I love and I have tried my hardest to make this recipe work in the dish, but it just will not happen. The pottery does not conduct heat well. If I use the pottery dish the rice is crunchy everytime!
- I use a pyrex 11 x 8 in. casserole dish. It’s perfect for my oven. The first time you try this recipe watch carefully for cooking time.
- Cover with foil to keep in the moisture.
- If it does dry out too much just add a little water to it.
- After 30 minutes of cooking time stir. The outside edges cook faster than the middle.
- Leftovers are great. Add a little water if necessary.
- If you don’t like spicy foods, use smoked sausage and mild Rotel tomatoes.
This is my go to recipe when I don’t want to think about what to cook. I always keep the sausage in the freezer and the cans in the pantry. All that is needed is a salad or other green vegetable. Now you have no excuse for a quick dinner that requires no cooking!
Jambalaya recipe given to me from Judy
Yield 8 servings Cooking time 1 hour
- 1 can of cream of chicken soup ( mushroom will work)
- 1 can of French onion soup
- 1 can Rotel tomatoes
- 1 lb. of andouille sausage sliced crosswise
- 1 1/2 cups rice
Preheat oven to 350 degrees. Stir together in a casserole dish. I use a 11 x 8 in dish. Cover with foil. Stir after 30 minutes. Bake for another 25 – 30 minutes.
The Teacher Cooks
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