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Jambalaya in the oven
Posted on 9/21/25 at 10:59 am
Posted on 9/21/25 at 10:59 am
Cooking jambalaya later. Normally cook stove top but always have some rice stuck to the bottom. What’s a good time and temp in the oven once everything is in the pot?
7
Posted on 9/21/25 at 11:20 am to BugAC
preheat to 375
get the liquid to a boil on the stove
into the oven covered for 15 minutes ish
remove, turn, leave covered on the counter for 20 minutes
turn again and serve
get the liquid to a boil on the stove
into the oven covered for 15 minutes ish
remove, turn, leave covered on the counter for 20 minutes
turn again and serve
Posted on 9/22/25 at 6:29 am to BugAC
I finish mine in the oven all the time. 350 for 20 minutes after getting it started on the stove with a good boil and rice starting to plump up. Pull out, stir/fluff, then put it back in for another 10-15 minutes depending on how much liquid I had left on the initial stir. Just did a pastalaya the same way Friday.
Posted on 9/22/25 at 9:18 am to bubba102105
Jambalaya i made last night may have been my best yet. I read through some of the recipes on SUB's post.
350 for 1 hour. Remove from over and let sit, covered for 10 minutes. Remove lid, fluff, add green onions, let sit another 5-10. (next time may cut it from 1 hour to 45 minutes. Still had a little scorched rice on the edges of the pot but not bad.
Recipe below:
2 onions
2 stalks celery
1 bellpepper
3 jalapenos
4 cloves garlic
1.5 lbs pork temple meat
.5 lb. chicken thighs
1 - 1.5 lbs Best Stop Andouille
3 - Breakfast sausage patties.
3 cups jasmine rice
6 cups chicken stock
Seasoning: For thighs - Kinder's "The blend". For pork - Prudhomme Pork and Veal Magic
Fresh black pepper
Little bit of salt.
1 tbsp Worcestershire
1. Brown sausage patties with a little olive oil, remove and dice. Brown andouille, remove.
2. Season chicken thighs and brown, remove. Season Pork temple meat, brown, remove.
3. Deglaze pot with some beer. Reserve the "gradu".
4. Add vegetables and cook until soft.
5. Add back in meat, stir.
6. Add chicken stock, Worcestershire, and heat to high and bring to a simmer.
7. Add rice, stir and bring back to simmer.
8. Transfer pot to 350 oven and let cook for 1 hour.
9. Remove pot and let rest on stove for 10-15 minutes.
10. Remove lid, stir, add about 3/4 cup of green onions. Let sit for 5 more minutes.
11. Stir again and serve. Ca c'est bon!
350 for 1 hour. Remove from over and let sit, covered for 10 minutes. Remove lid, fluff, add green onions, let sit another 5-10. (next time may cut it from 1 hour to 45 minutes. Still had a little scorched rice on the edges of the pot but not bad.
Recipe below:
2 onions
2 stalks celery
1 bellpepper
3 jalapenos
4 cloves garlic
1.5 lbs pork temple meat
.5 lb. chicken thighs
1 - 1.5 lbs Best Stop Andouille
3 - Breakfast sausage patties.
3 cups jasmine rice
6 cups chicken stock
Seasoning: For thighs - Kinder's "The blend". For pork - Prudhomme Pork and Veal Magic
Fresh black pepper
Little bit of salt.
1 tbsp Worcestershire
1. Brown sausage patties with a little olive oil, remove and dice. Brown andouille, remove.
2. Season chicken thighs and brown, remove. Season Pork temple meat, brown, remove.
3. Deglaze pot with some beer. Reserve the "gradu".
4. Add vegetables and cook until soft.
5. Add back in meat, stir.
6. Add chicken stock, Worcestershire, and heat to high and bring to a simmer.
7. Add rice, stir and bring back to simmer.
8. Transfer pot to 350 oven and let cook for 1 hour.
9. Remove pot and let rest on stove for 10-15 minutes.
10. Remove lid, stir, add about 3/4 cup of green onions. Let sit for 5 more minutes.
11. Stir again and serve. Ca c'est bon!
This post was edited on 9/22/25 at 9:22 am
Posted on 9/22/25 at 10:53 am to BugAC
Place in oven at 350 for hr. I do this after putting rice into boiling liquid on stovetop and letting it “boil” for 5-6 min to start the swelling process.
Posted on 9/22/25 at 10:57 am to DIGGY
I never realized people finish jambalaya in the oven. 
On stovetop/burner, high heat. Boil rice for 7 minutes, stirring occasionally to keep rice from sticking. Then put on low or simmer for 20. Turn halfway through if you are impatient.
On stovetop/burner, high heat. Boil rice for 7 minutes, stirring occasionally to keep rice from sticking. Then put on low or simmer for 20. Turn halfway through if you are impatient.
Posted on 9/22/25 at 11:09 am to BugAC
follow Cajun Ninja. works every time
Posted on 9/23/25 at 9:41 pm to BugAC
I cook my jambalaya in the oven every time. I do all the normal browning and sautéing of meats and onions, add chicken stock (no water) and season to taste as it comes to a boil. Once I get it to a boil I add half as much rice as liquid then stick it in the oven at 350° for 35 minutes. I take it out, turn over, then let it sit covered for another 10 minutes and it’s ready. Works flawlessly 100% of the time.
This post was edited on 9/23/25 at 9:42 pm
Posted on 9/24/25 at 9:35 pm to TDsngumbo
What do you mean “turn over”. You mean fluff the rice and stir with a spoon?
Posted on 9/24/25 at 11:43 pm to BugAC
I worked with a bunch of guys, they had a camp in the Atchafalaya basin, that’s they only way those guys cook their Jambalaya. Tony Chachere Was also in a member of that club. Thats where Tony started making his seasoning there.
I cook my Pastalaya on top the stove.
I cook my Pastalaya on top the stove.
This post was edited on 9/24/25 at 11:46 pm
Posted on 9/25/25 at 1:35 pm to Monday
My mom, born in Nueva Iberia and raised in Nawlins, ALWAYS cooked her jambalaya in the oven.
She made it with tomato sauce, shredded chicken and sausage and put a layer of bacon on top.
It wasn’t till I left home and had jambalaya at a LSU tailgate did I ever experience browned jambalaya made in a kettle.
Louisiana is definitely not a unipolar place.
She made it with tomato sauce, shredded chicken and sausage and put a layer of bacon on top.
It wasn’t till I left home and had jambalaya at a LSU tailgate did I ever experience browned jambalaya made in a kettle.
Louisiana is definitely not a unipolar place.
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