Jambalaya in the oven recipe

Look up Paul Prudhomme’s recipes. He bakes them.

But cut his red pepper inhalf.

Start just the same (look at pochejr s process in the calculator) basically brown meat, sausage then onions well, add water, adjust seasoning, bring to rolling boil, add rice and carefully stir every 30 seconds for five minutes, cover and then put in oven at 350 for about 45 minutes, take it out and flip the rice and let stand for 15 minutes

Oven Jambalaya
10 servings
• 2 cups rice
• 2 lbs pork
• 1 lb sausage
• 2 onions
• 1 bell pepper
• 5 cups water
• 1 pound small peeled gulf shrimp (optional)

20 servings
• 3.5 cups rice
• 3.5-4 pound pork
• 2 lbs sausage
• 4 onions
• 2 bell peppers
• 7 cups water
• 1-2 lbs small peeled gulf shrimp (optional

-Brown pork.
-Add sausage and brown.
-Remove pork and sausage
-Add onions and saute.
-Add pork, sausage, and 5 cups of water and mark water level.
-Cook down until pork is tender.
-Add water back to level mark.
-Season to taste and add kitchen bouquet to color.
-Bring water back to boil; then add rice and bell pepper.
-Boil for 8 minutes, continuously stirring to prevent sticking.
-Cover and place pot in 350° preheated oven for 30-35 minutes.
-Fluff and serve.

Make it just like you would a regular jamabalaya. When you add your rice, cover the pot and bake it at 350 for 45 minutes.