Jambalaya
Ingredients
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1 cup diced celery
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1½ cups diced onion
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1 cup diced green bell pepper
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1½ teaspoons crushed garlic
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1 tablespoon canola oil
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1 tablespoon Creole seasoning
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1 teaspoon salt
Tools
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medium bowl
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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liquid measuring cup
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pot
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foil
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June Food Thermometer
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June Oven
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rectangular baking dish
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Preferences
Preheat the June Oven
With the rack in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Start the vegetables
Combine the celery, onion, bell pepper and garlic on the June Pan and drizzle with the oil.
1 cup diced celery
1½ cups diced onion
1 cup diced green bell pepper
1½ teaspoons crushed garlic
1 tablespoon canola oil
June Pan
measuring spoons
measuring cups
Season the vegetables
Sprinkle the vegetables with Creole seasoning. If the Creole seasoning is unsalted, add the salt. Toss to combine and spread the vegetables in an even layer on the June Pan.
1 tablespoon Creole seasoning
1 teaspoon salt
spatula
Roast the vegetables
Place the June Pan on the middle shelf of the June Oven. Roast the vegetables for 12 minutes, until they are softened. June will notify you when the vegetables are ready.
Start the jambalaya
Combine the rice and canned tomato with juices in the baking dish.
1⅓ cups white rice
1 can fire-roasted diced tomatoes with green chilies
rectangular baking dish
Add the roasted vegetables
Remove the vegetables from the June Oven. Stir them into the rice and tomatoes.
Adjust the June Oven cook mode
Increase the temperature of the June Oven to 425°F on the Bake cook mode using the button below.
Heat the broth
Bring the the broth to a boil in a pot over medium-high heat. Pour the hot broth over the rice and vegetables. Stir to combine and cover the dish tightly with foil.
2¾ cups chicken broth
pot
foil
Bake the jambalaya
Transfer the baking dish to the middle shelf of the June Oven. Cook, covered, for 35 minutes, until the rice is al dente. June will notify you when to add the sausage and shrimp.
Season the shrimp
While the jambalaya bakes, place the shrimp, oil and Creole seasoning in a medium bowl. Toss to coat. Cover and refrigerate until ready to use.
½ pound jumbo shrimp
1 tablespoon canola oil
1 teaspoon Creole seasoning
medium bowl
Slice the sausage
Slice the sausage into ¼”-thick coins. Set aside.
½ pound andouille sausage
knife
chopping board
Slice the green onions
Thinly slice the green onions. Set aside.
2 green onions
Add the sausage
Remove the baking dish from the June Oven. Carefully remove foil and stir in the sausage.
Add the shrimp
Scatter the seasoned shrimp over the top of the rice. Insert the June Food Thermometer in the thickest part of the largest shrimp.
June Food Thermometer
Return to the June Oven
Recover the dish with the foil, ensuring that the June Food Thermometer remains in place. Transfer the jambalaya to the June Oven and plug the June Food Thermometer into the nearest jack. Bake, covered, until the shrimp are cooked through. June will notify you when your food is ready.
Add the green onions
Remove the baking dish from the June Oven and carefully remove the foil. Stir in green onions.
Partially cover and cool slightly
Loosely recover with foil. Let cool, partially covered, for 8-10 minutes.
Serve
Serve.