Save A hearty, oven-baked version of the classic Louisiana jambalaya, packed with tender chicken, smoky sausage, and aromatic vegetables in a flavorful tomato rice base.
This dish quickly became a family favorite after I made it for a weeknight dinner. The blend of chicken and sausage with the spices is irresistible.
Ingredients
- Meats: 2 boneless, skinless chicken breasts, cut into 1-inch pieces , 250 g (9 oz) smoked andouille sausage or kielbasa, sliced
- Vegetables: 1 large onion, finely chopped , 1 green bell pepper, diced , 2 celery stalks, diced , 3 garlic cloves, minced , 1 can (400 g / 14 oz) diced tomatoes, with juices
- Rice & Liquids: 1½ cups (285 g) long-grain white rice, rinsed , 2½ cups (600 ml) chicken broth , 2 tbsp tomato paste
- Spices & Seasonings: 1 tsp smoked paprika , 1 tsp dried thyme , 1 tsp dried oregano , ½ tsp cayenne pepper (adjust to taste) , 1 bay leaf , 1½ tsp kosher salt , ½ tsp black pepper
- Oil & Garnish: 2 tbsp olive oil , 2 tbsp chopped fresh parsley (for garnish) , Lemon wedges (optional, for serving)
Instructions
- Step 1:
- Preheat oven to 190°C (375°F). Grease a large baking dish (about 9x13 inches).
- Step 2:
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sausage sauté for 45 minutes until lightly browned. Transfer to the prepared baking dish.
- Step 3:
- In the same skillet, add onion, bell pepper, and celery cook for 4 minutes until softened. Add garlic and cook for another minute.
- Step 4:
- Stir in tomato paste, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Cook for 1 minute to release the flavors.
- Step 5:
- Add diced tomatoes with juices and stir well, scraping up any browned bits.
- Step 6:
- Transfer the vegetable mixture to the baking dish with the chicken and sausage. Add rice and bay leaf, then pour in chicken broth. Stir gently to combine and spread evenly.
- Step 7:
- Cover the dish tightly with foil and bake for 40 minutes.
- Step 8:
- Remove foil, stir gently, and bake uncovered for 10 more minutes, or until the rice is tender and most of the liquid is absorbed.
- Step 9:
- Remove from oven and discard bay leaf. Fluff with a fork, garnish with parsley, and serve with lemon wedges if desired.
Save Preparing this jambalaya always brings my family together around the dinner table for a warm and comforting meal.
Notes
For extra heat, increase the cayenne or add hot sauce. Substitute turkey sausage or omit sausage for a lighter version. For a one-pot option, use a large ovenproof Dutch oven from stovetop to oven. Serve with a simple green salad or cornbread.
Required Tools
Large skillet , 9x13-inch baking dish , Aluminum foil , Cutting board and knife , Mixing spoon
Nutritional Information
Per serving: 455 calories , 16 g total fat , 50 g carbohydrates , 26 g protein
Save Serve this jambalaya fresh out of the oven for best flavor and texture.
Recipe Questions & Answers
- → Can I use turkey sausage instead of smoked sausage?
Yes, turkey sausage works well as a lighter substitute and retains the dish’s rich flavors.
- → How spicy is the jambalaya bake?
The dish includes cayenne pepper for mild heat, but you can adjust the amount or add hot sauce for more spiciness.
- → Can I prepare this in one pot instead of baking?
A large ovenproof Dutch oven can be used stovetop to oven, combining all steps in one cookware.
- → Is the dish gluten-free?
It is gluten-free when using gluten-free sausage and chicken broth; always check labels to be sure.
- → What sides pair well with this jambalaya?
Simple green salad or cornbread complement the rich flavors and texture nicely.
- → Can I make the dish spicier?
Increase the cayenne pepper or introduce hot sauce to intensify the heat according to preference.