★★★★★ 1 vote5
3 slicebacon, cut into 1 inch-pieces
1/2 cchopped celery
1/2green bell pepper, chopped; also add one small to medium chopped onion or 3 green onions, sliced
1/2 lbcooked ham, diced (1 1/2 cups): (optional)
1/2 lbcooked kielbasa, halved lengthwise, sliced
1- 28 oz can(s)diced tomatoes, undrained
1 can(s)(10 1/2- 14 oz.) of 'low sodium' beef or chicken broth: homemade gives best flavor
1 tspchopped fresh thyme or dried
1 tspdried cajun seasoning or to taste (optional)
1-1/4 cuncooked regular long-grain white rice
How to Make Baked Jambalaya
- Heat oven to 375 degrees. Spray 13x9-inch (3 quart) glass baking dish with non stick cooking spray. In 3-quart saucepan, cook bacon over med-high heat 5 minutes, stirring frequently, until crisp. Remove bacon from saucepan; drain on paper towel.
- To drippings in saucepan, add celery, bell pepper and onions; cook over medium heat 5 minutes, stirring occasionally, until vegetables are tender. Add ham (optional), kielbasa, tomatoes, broth, water, thyme and Cajun seasoning (optional); mix well. Heat to boiling. Stir in rice and cooked bacon. Pour mixture into baking dish. Cover with foil.
- Bake 30 to 40 minutes or until rice is tender. Stir before serving.
Makes 6 servings (1 1/2 cups each)
- Cook's Note
To give this recipe that New Orleans flare, add 8 ounces of cooked shrimp.
- Nutrition Information;
(1) serving: Calories 370 (Calories from Fat 130), Total Fat 14g (Saturated Fat 5g, Cholesterol 45mg; Sodium 1560mg (on average) if not using low sodium broth). Total Carbohydrate 42g (Dietary Fiber 3g, Sugars 5g), Protein 19g.