There’s no prep work necessary! Just stir the raw ingredients together in a dish and pop it in the oven for an easy Dump-and-Bake Jambalaya. This Cajun-inspired meal is full of Andouille sausage, shrimp, rice and veggies for a taste of the South — even on your busiest weeknights!
This has got to be the World’s Easiest Jambalaya, and after one bite you’ll never try another recipe again!
The rice bakes in the oven, along with the “Holy Trinity” of celery, onion, and bell pepper, plus plenty of Creole spices and garlic. As the rice cooks and releases its starches, you get a thick, creamy, risotto-like dish that’s perfectly seasoned and zesty. There’s just so much flavor and texture in the one dish meal!
In order to keep the sausage and the shrimp from over-cooking, you’ll just stir them into the jambalaya during the final few minutes of baking.
This hearty, cozy, and (most-importantly) EASY dinner is something that the entire family can agree on. Just adjust the amount of Cajun seasoning to keep it mild — or to amp up the heat — depending on your preference.
I’ve been serving this low-country specialty for as long as I can remember, and every single one of my babies has loved it. It’s truly a keeper!
- 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
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- In the prepared dish, whisk together first 12 ingredients (water through oregano).
- Cover tightly with foil and bake for 45 minutes.
- Stir in sausage and shrimp. Cover and bake for an additional 20-25 minutes, or until rice is tender and most of the liquid is absorbed. Give it a good stir, and garnish with green onions just before serving.
Cooking for a Smaller Family? You can cut all of the ingredients in half and bake the Jambalaya in an 8-inch square pan.
Tip: If you just need small quantities of the vegetables (like celery and bell pepper), you can purchase these vegetables pre-diced at your salad bar for an easy shortcut. And there's no waste or leftovers!
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