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Baked Jambalaya

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Baked Jambalaya
  • Prep 35 min
  • Total 1 hr 15 min
  • Servings 6
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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 Apr 4, 2022

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
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To give this recipe the heartiness of true New Orleans jambalaya, add 8 ounces of cooked shrimp or cooked, diced chicken—or both.

Nutrition

370 Calories, 14g Total Fat, 19g Protein, 42g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
25%
Cholesterol
45mg
15%
Sodium
1560mg
65%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
12%
Sugars
5g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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