Baked Jambalaya
  • 1 pound hot smoked sausage, sliced
  • 1 (8-ounce) package mushrooms, sliced
  • 3 cups shredded cooked chicken
  • 2 cups uncooked long grain white rice
  • 3 green onions, sliced
  • 2 celery stalks, chopped
  • ¾ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 (10-ounce) can condensed French onion soup
  • 1 (10-ounce) can condensed beef broth
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons unsalted butter
  1. Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish and set aside.
  2. In a large mixing bowl, combine the sausage, mushrooms, chicken, rice, green onions, celery, thyme, pepper and garlic powder. In a separate bowl, stir together the soup, broth and tomato paste until smooth. Pour over the sausage mixture and toss to evenly coat. Transfer to the baking dish and dot with butter. Cover and bake 50–60 minutes or until the rice is tender. Serve hot.
Recipe by The Tennessee Magazine at