Baked Jambalaya

Prep 35 min
Total 1 hr 15 min
Servings 6

Serve your family this baked jambalaya made using Muir Glen® organic diced tomatoes, bacon, ham and kielbasa to make a hearty dinner. Perfect if you love Cajun cuisine.

By Betty Crocker Kitchens

Updated November 18, 2010

Make with

Progresso Broth

Ingredients

3

slices bacon, cut into 1-inch pieces
1/2

cup chopped celery
1/2

green bell pepper, chopped
3

green onions, sliced
1/2

lb cooked ham, diced (1 1/2 cups)
1/2

lb cooked kielbasa, halved lengthwise, sliced
1

can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1

can (14 oz) beef broth
1

cup water
1

teaspoon chopped fresh thyme
1

teaspoon dried Cajun seasoning
1 1/4

cups uncooked regular long-grain white rice

Steps

1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In 3-quart saucepan, cook bacon over medium-high heat 5 minutes, stirring frequently, until crisp. Remove bacon from saucepan; drain on paper towel.
2

To drippings in saucepan, add celery, bell pepper and onions; cook over medium heat 5 minutes, stirring occasionally, until vegetables are tender. Add ham, kielbasa, tomatoes, broth, water, thyme and Cajun seasoning; mix well. Heat to boiling. Stir in rice and cooked bacon. Pour mixture into baking dish. Cover with foil.
3

Bake 30 to 40 minutes or until rice is tender. Stir before serving. If desired, garnish with additional fresh thyme sprigs.