Easy Jambalaya

  • Cooking time40
  • Prep time20
  • Servings6
recipe image Easy Jambalaya


  • 2 Tbsp. Becel® Buttery Taste margarine*
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 can (796 mL.) diced tomatoes, drained (reserve 1/2 cup / 125 mL juice)
  • 5 cups cooked brown rice
  • 0.5 lb. uncooked jumbo shrimp, peeled, deveined and tails removed
  • 0.75 cup cubed cooked ham, 1/2-inch (1.5 cm)
  • 0.75 cup frozen green peas
  • 0.5 cup finely chopped green bell pepper
  • 2 tsp. dried oregano leaves
  • 0.5 tsp. dried thyme leaves, crushed
  • 0.5 tsp. hot pepper sauce**


Preheat oven to 375°F (190°C). Lightly grease 13 x 9-inch (33 x 23-cm) baking dish; set aside. Melt Becel® Buttery Taste margarine in large saucepan over medium heat and cook celery and onion, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in garlic and cook 30 seconds. Stir in tomatoes and reserved juice and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Stir in remaining ingredients. Season, if desired, with ground black pepper. Turn rice mixture into prepared baking dish. Bake covered 30 minutes or until heated through.