Baking Jambalaya

I do it all the time. I use a No 10 pot, makes a few gallons at a time. 350, no lid, go 25 or so minutes until the rice is done.

Bring the jam to a med boil on the stove top before popping in the oven.

If I go in the oven, I still do everything up top on the stove, get a good rolling boil for my pop, then i don't go in the oven until I put the lid on ... then I stick it in the oven at 350 for about 20, 25 minutes. (This is for a 3 cup of rice jamb in a 6/7qt. vessel) ... i basically do it on any occasion when I'm multi-tasking so I ain't gotta pay attention. You don't have to flip it mid way, and you really gotta work at burning it in the oven. The indirect heat from all directions gives the rice a nice fluffy cook, and a good pop.

My mom does that with rice casseroles. Always comes out perfect that way.

That won't end well.