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Jambalaya Casserole

Jambalaya Casserole

Course Main Course
Servings 8 servings


  • 1/2 large yellow onion
  • 2 cloves garlic
  • 1/2 large green pepper
  • 1/2 rib of celery
  • 1 tomato
  • 1/4 cup butter
  • 1/2 lb fully cooked smoked sausage
  • 1-1/2 cups chicken broth
  • 1 cup uncooked long grain rice
  • 1 green onion
  • 1 tbsp parsley
  • 1-1/2 tsp Worcestershire sauce
  • 1-1/2 tsp hot pepper sauce
  • 1-1/2 tsp browning sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Wash hands with soap and water.
  • Preheat oven to 375°F.
  • Gently rub celery, green pepper and tomato under cold running water.
  • Scrub onion and garlic with a clean vegetable brush under running water.
  • Chop onion, green pepper, celery and tomato. Mince garlic in a food processor.
  • Heat butter over medium heat in a large skillet. Add the onions, green peppers, celery and garlic to the skillet and sauté until crisp-tender.
  • Transfer to a very large bowl and stir in the remaining ingredients.
  • Place mixture into a greased casserole dish and tightly cover with aluminum foil.
  • Place the casserole dish on the center rack of the preheated oven and bake for 40 minutes. Stir the casserole twice during the 40-minute cooking process. Continue baking until the rice is tender and the internal temperature reaches 145°F on a food thermometer.
  • Serve warm and enjoy!


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org