Ground meat Jambalaya

serves 6 Prep: 15 m Cook: 1 h 20 m Total: 1 h 35 m Beginner
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This easy ground meat jambalaya uses pantry staples like canned soup and raw rice for a weeknight-friendly casserole version of the Louisiana classic. Just mix everything in a pan and bake—no stirring required.

Ingredients

6 servings
  • 1 (10 oz) can onion soup
  • 1 (10 oz) can mushroom soup
  • 1 lb ground meat
  • 2 garlic cloves
  • 1/2 large bell pepper, chopped
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onions
  • 2 ribs celery chopped
  • 1 cup raw rice
  • Salt to taste

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease an 8x8 baking pan.
  2. In a large bowl, combine the onion soup, mushroom soup, ground meat, minced garlic, chopped bell pepper, parsley, green onions, and celery. Mix well.
  3. Add the raw rice last and stir until evenly distributed throughout the mixture. Season with salt to taste.
  4. Transfer mixture to the greased 8x8 pan and spread evenly.
  5. Cover pan with aluminum foil and bake for 1 hour and 20 minutes at 350°F, until rice is tender and has absorbed the liquid.
  6. Let stand for 5 minutes before serving.

Common Problems and Solutions

Q: Why is my rice still crunchy after baking?

A: Make sure the pan is tightly covered with foil to trap steam, which cooks the rice. If your oven runs hot, check at 1 hour and add a splash of water if the mixture looks dry, then re-cover and continue baking.

Q: Can I use brown rice instead of white rice?

A: Brown rice takes much longer to cook (about 90 minutes), so increase the baking time to 2 hours and add an extra 1/2 cup of water or broth to the mixture.

Tips and Techniques

For extra flavor, brown the ground meat in a skillet before mixing with the other ingredients. You can also stir in a pinch of cayenne pepper or Cajun seasoning to give it more authentic Louisiana heat.

Ingredient Substitutions

  • ground meat (beef): ground pork, ground turkey, or ground chicken
  • canned onion soup: 1 cup beef broth plus 1/2 cup diced onions
  • canned mushroom soup: 1 cup chicken broth plus 1/2 cup sliced mushrooms

Equipment Needed

  • 8x8 inch baking pan
  • aluminum foil
  • large mixing bowl

Historical Context

Traditional jambalaya is a one-pot rice dish that’s been a Louisiana staple since the 18th century. This baked casserole version became popular in the mid-20th century as a time-saving adaptation using convenient canned soups—a testament to Cajun ingenuity in the kitchen.