Thursday, August 18, 2011

Baked Jambalaya

     We can thank Ms. Betty Crocker for this excellent Baked Jambalaya recipe. It might not be quite as good as what you're used to eating on the Bayou but it comes together easily in your dutch oven and has lots of bold flavors.  Saute the bacon, pepper, celery and onion over a full spread of coals, cook until the vegetables are soft and the bacon has started to curl up and brown.  Stir in the kielbasa and ham then pour in the rest of the ingredients.  Once you add the liquid and rice, cover and move the coals to a circle around the base of your oven to prevent the rice from burning.  Place as many coals on the lid as you need to keep the liquid at a steady bubble, this is best made in a 12 inch oven.  The rice should be cooked and the liquid absorbed after 40 minutes and be sure to give it a stir halfway through to make sure the rice isn't sticking to the bottom.  You could also toss in some raw, cleaned shrimp during the last ten minutes of cooking time to make it even more authentic.  Me oh my oh, this spicy, smokey Southern classic will fill you up and leave you feeling warm all over. 

Baked Jambalaya
3 slices bacon, cut into 1-inch pieces
1/2 cup chopped celery
1/2 green bell pepper, chopped
3 green onions, sliced
1/2 lb cooked ham, diced (1 1/2 cups)
12 oz. cooked kielbasa, halved lengthwise, sliced
1 can (28 oz) diced tomatoes, undrained
1 can (14 oz) beef broth
1 cup water
1 teaspoon chopped fresh thyme
1 teaspoon dried Cajun seasoning
1 1/4 cups uncooked regular long-grain white rice

 Lightly oil or spray a 12 inch dutch oven.
     Cook bacon, celery, bell pepper, and green onions over a full compliment of coals for 10 minutes or until vegetables have softened and bacon has cooked.
     Add ham and kielbasa, cook for 5 minutes.
     Add tomatoes, beef broth, water, thyme, Cajun seasoning and rice.  Move coals to a ring around bottom of dutch oven.
     Cover and bake at 375 degrees for 35-40 minutes or until rice is tender and has absorbed liquid.  Stir halfway through cooking time.  Makes 6 servings.

Saute bacon, green onion, pepper and celery over high heat

Add diced ham and sliced kielbasa

Stir in rice, tomatoes, beef broth, water and spices

Simmer for 40 minutes or until rice is tender

A one pot classic, loaded with smokey flavor


  1. This recipe was awsome. Thanks for the great Web site.

  2. So happy you liked the recipe, thank you for your feedback, LIddy

  3. Can this be doubled to serve more and still use 12 in Dutch oven?

    1. I don't see why you couldn't double the recipe, let us know how it turns out, thanks for stopping by, Liddy