Every family has its own challenges that get in the way of enjoying a relaxing meal around the table together. For some, it’s lack of time to eat together, as family members all have their own activities. Others struggle with lack of time to prepare food. And some families struggle to find meals that everyone will eat.
These struggles are all ones I face at different times, but the most frequent is getting everyone to eat one meal. I have one child who adamantly refuses to eat anything with beef, while another is so picky that we’re lucky to get her to eat anything at all.
Enter Jambalaya. This is a family favorite recipe, originally from Taste of Home magazine. My kids LOVE this casserole. Every one of them gets excited about dinner when jambalaya is on the menu. You can tweak the veggie amounts to your family’s tastes.
What you need:
- 1 green pepper, chopped
- 1-2 ribs celery, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 stick butter
- 1 lb. smoked sausage, sliced or chopped
- 1/2 c. green onions, sliced
- 2 c. white rice
- 4 c. chicken broth (store-bought or homemade)
- 1 large tomato, chopped, or 1 15 oz. can diced tomatoes
- 1 T. dried parsley
- 1 T. Worcestershire sauce
- 1 T. hot sauce
- salt and pepper to taste
- 9 x 13 casserole dish
- cutting board
- sharp knife (Chef or utility)
- large nonstick skillet
- nonstick-friendly spatula or spoon
- measuring spoons and cups
- garlic press (optional)
- aluminum foil
Time: 20-30 minutes, plus 45-50 minutes baking
Freezeable: Yes, though frozen uncooked rice develops a strange texture, so it’s preferable to cook the veggies and freeze with the meat and seasonings, and then add the broth and rice before baking.
Serves: 8-10, great for potlucks
Multiplying the Recipe: Not recommended. A single recipe of this jambalaya will make a very full pan, so doubling would make a big mess in your oven! If you plan to make two batches of this, feel free to cook the veggies together, and then divide them evenly into two 9×13 casserole dishes.
Preheat the oven to 375F.
In a large skillet, melt the butter. Saute the peppers, celery, onion, and garlic until softened.
In a 9×13 casserole, mix the cooked vegetables and all the remaining ingredients.
Cover the pan with foil and bake for 45-50 minutes, stirring around 40 minutes to check for doneness.