Oven jambalaya recipe

Lots of recipes on google.

Choose one with the ingredients you like, as in yes or no to tomatoes, celery, onion, sausage, shrimp, chicken, seasoning. Not very smart to list the ingredients you should use, because that only starts a jambalaya fight and I don't want to do that. I know what I like in my Jam and you do too. - just take a recipe, make the changes to stuff you like, and go for it.

Try it, with knowledge that it won't be as good as their version of classis in the pot jambalaya to many folks here.

If I made it, I would do it in a pot, regardless of using the stove or outside, but the oven can be your method if that is what you want.

If you will list the things you want in it, many here will tell you how to cook it in the oven, with the understanding Oven cooked jambalaya will always be different from pot Jam.

Most of the recipes I've seen that are oven baked are creole jambalaya recipes, usually including shrimp with the meats. Not sure what kind of jambalaya you want to make.

There's one in the Plantation cookbook if you have that one. A friend made it sans the oysters. I'm not a red jambalaya fan, so it was just okay for me.

By the way, I was searching the board to see if I could find some oven jambalaya recipes. I wasn't successful, but somehow a very old thread popped up in the list where you made grillades for the first time very successfully. Did you ever make them again?

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Most of the recipes I've seen that are oven baked are creole jambalaya recipes,

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I’ve always done the Justin Wilson recipe.

I guess what I should have asked was method and not recipe.
How it’s done.

Here are some posts I found on Facebook in some cooking groups.

1. Ok here is my family’s Jambalaya recipe. It has been in my family for a while. My Dad, who passed away last Oct, had made thousands of pounds of this while I have probably made close to a thousand. A good Jambalaya takes time, for instance a 20 pound recipe should take 3+ hours, while a one pound you can do in about a hour. A good smoked sausage is a must. If you can, get it from a small mom and pop store that smokes their own. My brother and I owned a smokehouse and restaurant and there was no liquid smoke in our restaurant. Enough talk, to the recipe.
This is a one pound recipe I will talk about doubling it later.
1 lb pork shoulder cut into one inch cubes
1 lb smoke sausage sliced
1 lb onion diced
1 bunch of green onions sliced separate
whites and tops
1 medium bell pepper diced
2 stalks of celery diced
3-4 cloves fresh chopped garlic
1.5 tablespoons Tony’s or Morton
season-all
2-3 tablespoons Lea and perrins
Worcestershire sauce
1-2 tablespoons hot sauce
(Tabasco or Crystal)
1 lb long grain rice (not parboiled)
4 cups chicken stock
Salt
Cayenne
1 tablespoon of vegetable oil (optional)
If possible season pork with Tony’s and lea and perrins over night or at least the morning of. For this size recipe get at least a 1 to 2 gallon pot, preferably an oven safe pot (cast iron is best). If you are, you can use the oven method to finish rice, my preferred method (put oven to 300). Brown pork in oil on high heat for a while then drop down to med. l like to bring the pork close to burning it then add a little water to deglaze the pot and I do this about 3 times, this is where you get your brown color from. Once good and browned add the sausage and cook for 5 minutes or so. Then add the onions, bell pepper, celery, and green onion bottoms (the white). Cook until very soft about 10 to 15 minutes. Add garlic and cook for an addition 3 minutes. Next add the chicken stock and hot sauce and bring to a boil. Boil for about 3 minutes taste the gravy/liquid, this is where it should taste a little salty and a little too pepper. If it has none of either sprinkle some Tony’s. If not enough salt add some and if not enough pepper add some cayenne. Once it taste like it has too much salt and pepper you are ready for the rice. Add rice and green onion tops and stir until the rice has started to absorb the liquid, it should start to stay on top of the liquid. For stove top cover and put the burner as low as you can get it or cover and put in oven for 25 to 30 minutes it all depends on how much liquid the rice has absorbed before you covered it. For the stove top I like to go for 25 minutes and turn the fire off and let it sit for another 5+ minutes before fluffing rice. The stove top may have some gratin on the bottom where as the oven will cook the rice perfectly all around the pot. Just remember to not lift the lid while the rice is cracking or splitting.
If you plan on multiplying this recipe you can until you start getting to 5 pounds. Then for every 5 pounds of rice use one gallon of stock and once you get to 10 pounds you can start to back off of the meats, say 8 to 9 pounds of pork and the same with sausage. Always use the right pounds of onions but for instance a 10 pound pot I would use about 7 bell peppers and one bunch of celery. I hope some of you will try this recipe out it has always gotten great reviews.

2. This was an old jambalaya recipe previously shared in group.
Chicken & Sausage Jambalaya
-2 lbs sausage
-3 to 4 lbs of bone in chicken
(I use only dark meat)
-3 yellow onions
-3 bell peppers
-1 tsp minced garlic
-1 bag of green onions
-8 cups of chicken stock
-4 cups of long grain rice
You will need two large pots, one for stock and one for the jambalaya.
In a large pot add chicken, sliced yellow onions, salt, a few green onions and fill with water till ingredients are covered. Boil for one hour. This will be your stock.
The veggies in this are not included in the ingredients above. Feel free to add whatever you like.
Begin heating jambalaya pot (cast iron is preferred) while chicken boils.
Dice vegetables and slice sausage. Keep everything separated.
Once the jambalaya pot is hot, brown sausage and remove.
Sauté onions in sausage drippings until dark and soft. This is where the color for your jambalaya will come from.
After an hour of boiling the chicken, remove chicken from large pot and let cool.
Add browned sausage back to onions and let cook together a few minutes.
Add bell peppers and garlic to the onions and sausage, stir together and cover. Check frequently until bell peppers are soft.
While the vegetables cook down, pull skin off chicken debone chicken.
Once bell peppers are soft, strain chicken stock and add 8 cups of your homemade stock to vegetable and sausage mixture. Bring to boil.
Save excess broth!!
Add seasoning to taste
Add chopped green onions at this time.
Add deboned chicken and let simmer in mixture for at least 15 minutes.
Add rice and turn fire down low, cover and let cook an hour, check and stir every 15-20 minutes OR add rice and cover and put in a 350F oven for and hour and 15 minutes.
If you go the oven route, when time is up, put jambalaya pot back on the stove and let cool for 10 minutes, don’t remove the lid for 10 minutes!
Once rice is cooked, serve.

3. Ok I posted this Jambalaya recipe a while back and didn’t have any pictures. I cooked a 2 pound pot today and have the pictures in the stages of cooking.
This is a one pound recipe I will talk about doubling it later.
1 lb pork shoulder cut into one inch cubes
1 lb smoke sausage sliced
1 lb onion diced
1 bunch of green onions sliced separate
whites and tops
1 medium bell pepper diced
2 stalks of celery diced
3-4 cloves fresh chopped garlic
1.5 tablespoons Tony’s or Morton
season-all
2-3 tablespoons Lea and perrins
Worcestershire sauce
1-2 tablespoons hot sauce
(Tabasco or Crystal)
1 lb long grain rice (not parboiled)
4 cups chicken stock
Salt
Cayenne
1 tablespoon of vegetable oil (optional)
If possible season pork with Tony’s and lea and perrins over night or at least the morning of. For this size recipe get at least a 1 to 2 gallon pot, preferably an oven safe pot (cast iron is best). If you are, you can use the oven method to finish rice, my preferred method (put oven to 300). Brown pork in oil on high heat for a while then drop down to med. l like to bring the pork close to burning it then add a little water to deglaze the pot and I do this about 3 times, this is where you get your brown color from. Once good and browned add the sausage and cook for 5 minutes or so. Then add the onions, bell pepper, celery, and green onion bottoms (the white). Cook until very soft about 10 to 15 minutes. Add garlic and cook for an addition 3 minutes. Next add the chicken stock and hot sauce and bring to a boil. Boil for about 3 minutes taste the gravy/liquid, this is where it should taste a little salty and a little too pepper. If it has none of either sprinkle some Tony’s. If not enough salt add some and if not enough pepper add some cayenne. Once it taste like it has too much salt and pepper you are ready for the rice. Add rice and green onion tops and stir until the rice has started to absorb the liquid, it should start to stay on top of the liquid. For stove top cover and put the burner as low as you can get it or cover and put in oven for 25 to 30 minutes it all depends on how much liquid the rice has absorbed before you covered it. For the stove top I like to go for 25 minutes and turn the fire off and let it sit for another 5+ minutes before fluffing rice. The stove top may have some gratin on the bottom where as the oven will cook the rice perfectly all around the pot. Just remember to not lift the lid while the rice is cracking or splitting.
If you plan on multiplying this recipe you can until you start getting to 5 pounds. Then for every 5 pounds of rice use one gallon of stock and once you get to 10 pounds you can start to back off of the meats, say 8 to 9 pounds of pork and the same with sausage. Always use the right pounds of onions but for instance a 10 pound pot I would use about 7 bell peppers and one bunch of celery. I hope some of you will try this recipe out it has always gotten great reviews.
I don’t think I left anything out but if I did I am sure I will hear about it

I didn't look at them closely. 1 and 3 may be the same.

I follow pochejp's recipe, but once i get the liquid to boil I throw in the rice in and throw the whole pot lid on in a 300 degree oven for about 45 min or so. I have always had good results that way

Cajun ninja

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Look up Paul Prudhomme's recipes from Louisiana Kitchen. And cut his red pepper recommendation in half. Otherwise, great recipes.

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My Mom made that one not long after his cookbook came out. We couldn't eat it because it was SO hot. Learned after that to look at the pepper amounts in all the recipes pretty closely. I've often wondered if that recipe had typos.