Dump-and-Bake Jambalaya

5 from 2 votes

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!

Course Dinner

Cuisine Southern

Keyword Easy Jambalaya, Jambalaya

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings servings

Calories 325kcal

Author The Seasoned Mom

Ingredients

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

Instructions

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.

Notes

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!

Nutrition