12oz.fully-cooked Kielbasa or Andouille smoked sausage, sliced into bite-sized rounds (I used Aidelle’s Cajun Style Andouille)
1lb.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!