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 has become a family favorite for weekend dinners and always brings comforting warmth to the table.
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
- Preheat Oven:
- Preheat oven to 190°C (375°F). Grease a large baking dish (about 9x13 inches).
- Brown Meats:
- 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.
- Cook Vegetables:
- In the same skillet, add onion, bell pepper, and celery cook for 4 minutes until softened. Add garlic and cook for another minute.
- Add Spices:
- Stir in tomato paste, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Cook for 1 minute to release the flavors.
- Add Tomatoes:
- Add diced tomatoes with juices and stir well, scraping up any browned bits.
- Combine Ingredients:
- 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.
- Bake Covered:
- Cover the dish tightly with foil and bake for 40 minutes.
- Bake Uncovered:
- Remove foil, stir gently, and bake uncovered for 10 more minutes, or until the rice is tender and most of the liquid is absorbed.
- Final Touch:
- Remove from oven and discard bay leaf. Fluff with a fork, garnish with parsley, and serve with lemon wedges if desired.
Save Making this jambalaya always reminds me of family gatherings where everyone gathers around to enjoy a warm, comforting meal together.
Serving Suggestions
Serve with a simple green salad or cornbread to round out the meal beautifully.
Allergen Information
Contains meat (chicken, sausage). Sausage may contain soy, gluten, or dairy check labels before use. Use homemade or allergen-free chicken broth if sensitive.
Nutritional Information
Per serving: Calories 455, Total Fat 16 g, Carbohydrates 50 g, Protein 26 g.
Save This jambalaya bake is a perfect combination of bold flavors and easy preparation that will quickly become a new favorite.
Recipe FAQs
- → Can I use a different type of sausage?
Yes, turkey sausage or kielbasa can be substituted depending on your preference or dietary needs.
- → Is this dish gluten-free?
It can be gluten-free if you choose gluten-free sausage and use gluten-free chicken broth.
- → How can I add more heat to the dish?
Increase the amount of cayenne pepper or add a splash of hot sauce to the mixture before baking.
- → Can I prepare this in one pot?
Yes, using an ovenproof Dutch oven allows you to sauté and bake all ingredients in one vessel.
- → What side dishes pair well with this meal?
A simple green salad or classic cornbread complements the rich, flavorful jambalaya perfectly.