Super Easy Jambalaya Recipe

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Super Easy Jambalaya

Rena Daniel


Soooo Simple and unbelieveably delicious

pinch tips: How to Butterfly Meat


4-8 depending on serving size


1 Hr 15 Min


1 lb
sausage and skinless chicken breast filets
1 lb
defrosted shrimp and crawfish
regular can french onion soup
regular can beef broth
1/2 c
bell pepper, chopped
1/2 c
green onion, chopped
1 stick
butter, cut into slices
1 Tbsp
tony chachere cajun seasoning
1 Tbsp
parsley flakes
1 Tbsp
garlic powder
large can crushed tomatoes
1 lb
box of uncle ben's converted rice

Directions Step-By-Step

Slice sausage and cut chicken breasts filets into bite size pieces.
If I'm using the seafood, unless I have left-over shrimp and crawfish from a seafood boil, I buy the frozen peeled shrimp and crawfish from Wal-Mart.
Combine all ingredients (except cut butter slices), including the raw meats or seafood, in a large turkey size "throw-away" roasting pan.
Mix well and place the pats of butter on top of the mixture. Place the large roasting pan on a large cookie sheet for support when putting in or taking out of the oven.
Cook uncovered in a 350 degree oven for 1 hr 15 mins. Take out and stir. Depending on your oven, if it's still kinda soupy, put it back in oven for an additional 15 to 20 minutes until it gets to a jambalaya consistency. BUT watch it doesn't burn.

About this Recipe

Course/Dish: Other Main Dishes