Oven Baked Jambalaya

Yield

16 servings

45

120

1/2 cup: butter

1 large: onion, diced

1 large: green bell pepper, chopped

4 stalks: celery, chopped

4 cloves: garlic, minced

1 (6 ounce) can: tomato paste

3: bay leaves

3 tablespoons: Creole seasoning blend (such as the one linked in the footnote)

4 teaspoons: Worcestershire sauce

2 (28 ounce) cans: whole peeled tomatoes

7 cups: chicken stock

3 cups: chopped cooked ham

3 cups: cooked andouille sausage, sliced

3 cups: cooked chicken, cut into bite-sized pieces

3 cups: frozen cooked shrimp

4 cups: uncooked long-grain white rice

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.

Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Calories: 540 kcal

Carbohydrates: 47.5 g

Cholesterol: 124 mg

Fat: 25.7 g

Fiber: 2.6 g

Protein: 28.4 g

Sodium: 1769 mg