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5 from 2 votes

Dump-and-Bake Jambalaya

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 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 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

Serving: 1/8 of the recipe | Calories: 325kcal | Carbohydrates: 38.9g | Protein: 22.7g | Fat: 8g | Saturated Fat: 2.9g | Cholesterol: 115.8mg | Sodium: 1091mg | Fiber: 1.6g | Sugar: 3.7g