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Oven Baked Jambalaya

JOSLYN
  • 165 minutes
  • Serves 16

INGREDIENTS

1/2 cup

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

3 tbsp

Creole seasoning blend (such as the one linked in the footnote)

4 tsp

Worcestershire sauce

2 28 ounce cans

whole peeled tomatoes

7 cups

chicken stock

3 cups

chopped cooked ham

3 cups

cooked andouille sausage, sliced

3 cups

cooked chicken, cut into bite-sized pieces

3 cups

frozen cooked shrimp

4 cups

uncooked long-grain white rice