Ingredients
-
2
-
3
-
1
-
1
-
2
-
1/2
-
2
-
1 1/2
-
1
-
1
-
1/3
-
2
-
1
-
1
-
1/2
Directions
Chicken Jambalaya Casserole, In ‘From a Southern Oven’ by Jean Anderson, In ‘From a Southern Oven’ by Jean Anderson
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Spritz a 2 1/2 Quart Casserole With Nonstick Cooking Spray and Set Aside. |
|
3
Done
|
Heat Drippings in a Heavy 12-Inch Skillet Over Med-High Heat For 1-1 1/2 Minutes Until Ripples Appear on Pan Bottom. |
|
4
Done
|
Add Sausages and Brown, Stirring Occasionally, 3-5 Minutes. |
|
5
Done
|
With Slotted Spoon, Lift to Bowl and Reserve. |
|
6
Done
|
Decrease Heat to Medium; Add in Onion, Bell Pepper, Garlic, Thyme, and Bay Leaves to Drippings and Cook, Stirring Occasionally, 8-10 Minutes Until Limp and Lightly Browned. |
|
7
Done
|
Return Sausages and Accumulated Juices to Skillet; Add All Remaining Ingredients, and Bring to a Boil. |
|
8
Done
|
Transfer to Casserole, Making Sure All Rice Is Covered With Liquid, and Cover With Snug Lid or Foil Tightly Smoothed Over Casserole. |
|
9
Done
|
Slide Onto Middle Oven Rack and Bake About 45 Minutes, Flavors Marry, and Almost All Liquid Is Absorbed; Remove and Discard Bay Leaves. |
|
10
Done
|
Dish Up at Table and Serve. |
