Temp and time for baked jambalaya?

after you get it going good on the stove top, I would out it in a 350 oven for 45 minutes and then look at it and go from there

I do a 3 cup of rice, 6 cup of stock jamb in the oven at 350 for 35 to 40 minutes and it comes out great. If you go longer, at about 45 minutes you'll start to get a little crispy on the bottom, but some folks like dat.

Trick is, get it to a rolling boil on the stove for a few minutes to get the rice to pop and start jumping, then I put it in a full size hotel/steam table pan sealed tight with aluminum foil and immediately into a preheated 350 oven.

Great thing about that method is that you don't have to really watch it, it cooks from all sides, and it's really hard to burn it because of no direct heat. You gotta work really hard to screw it up, so it's okay if you get side tracked doing other things. I actually recommend this method to every "Louisiana novice" out here in Atlanta that asks me how to cook a jambalaya. It's that fool proof.

EDIT: of course if you start it on the stove in a pot that can go into the oven with a lid on, that's even better (dutch oven, magnalite roaster, stainless pot with a metal lid, etc.) .. just put the lid on and stick it in the oven.

Bring to a boil and then cover and I put mine in at 350 for an hour

What he said. I use a cast iron pot and bake with the lid off for a minimum of 30 minutes at 350. Then, I check for doneness.

300 for hour, rice is perfect