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- - in Olive Oil

This jambalaya was adapted from a recipe found on the Internet. The original recipe calls for a Dutch oven; since I have neither a Dutch oven nor a conventional oven, I have made adjustments for the equipment that I do have. I used a toaster oven and a round glass casserole dish that is 9″ in diameter. Start by sauteing the meats and vegetables in a pot on the stove; you may use a skillet or anything with enough surface space to brown the meats. After cooking on the stove, all the ingredients are transferred to a casserole dish before going in the toaster oven.

The original recipe included ham and shrimp; I only used chicken and sausage so everything would fit. The first time I made this jambalaya, I used an entire cup of rice and an entire cup of chicken broth. I have since cut back on these two ingredients, and it still makes plenty of rice.

If you do not have Cajun seasoning on hand, you can substitute cayenne pepper or make your own seasoning mix with the instructions below. The following recipe makes about 3 teaspoons of Cajun seasoning. You can cut back on the spices according to your preferences.

Cajun Seasoning

Mix the following ingredients together and use in jambalaya or other dishes.

  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • dash of thyme
  • dash of basil

Jambalaya

  • 2 tablespoons olive oil
  • 1 chicken thigh, cut into bite-size pieces
  • 1/2 pound of kielbasa, sliced
  • half a red onion, thinly sliced
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • 1 green bell pepper, diced
  • 1 bay leaf
  • 1/2 cup converted or parboiled rice
  • 1/2 cup chicken broth
  • one 14 oz can of diced tomatoes
  • 2-3 teaspoons of Cajun seasoning
  1. Heat one tablespoon olive oil in a pot or skillet. Add the chicken and cook for 4 minutes per side. Set the chicken aside. Add the kielbasa and brown both sides, 3 minutes. Set aside.
  2. Add the rest of the olive oil. Add the onion, celery, and garlic and cook until tender, about 4 minutes. Add the bell pepper, bay leaf, rice, broth, tomatoes, and Cajun seasoning. Put the meats back in. Bring to a boil. Preheat the toaster oven to 350 degrees Fahrenheit.
  3. Transfer the contents of the pot to a casserole dish. Cover tightly with foil. Bake in the oven for 40 minutes. Remove bay leaf before serving.

Toaster Oven Jambalaya

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