Oven Baked Jambalaya
- ¾ c Butter
- 1 large Onion, diced
- 1 large green bell pepper, chopped
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 3 bay leaves
- 4 T Creole Seasoning Blend
- 4 t Worcestershire sauce
- 2 (28 ounce) cans whole peeled tomatoes (save some juice)
- 7 c chicken stock
- 3 c cooked ham, chopped
- 3 c cooked andouille sausage, sliced
- 3 c cooked chicken, cubed into bite-size pieces
- 4 c uncooked long-grain white rice
- 3 c frozen cooked shrimp
- Tabasco, optional
1.Preheat oven to 350 degrees F (175 degrees C).
2.Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, creole seasoning and Worcestershire sauce. Pour into a large roasting pan.
3.Pour into a large roasting pan. Squeeze tomatoes to break up into pieces and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken and rice. Mix well. Cover tightly with aluminum foil.
4.Bake in preheated oven for 1 hour. Add shrimp and stir together. Bake for another 30 minutes or until rice is done. Remove bay leaves before serving.
This can also be made in a large crock-pot as well making sure to use the “high” setting for the whole time that it should be in the oven.