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.
I have made this jambalaya for family dinners many times and its smoky flavors never fail to impress.
Ingredients
- Chicken: 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- Sausage: 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).
- Cook Meats:
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sausage sauté for 4 5 minutes until lightly browned. Transfer to the prepared baking dish.
- Sauté 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.
- Finish and Serve:
- Remove from oven and discard bay leaf. Fluff with a fork, garnish with parsley, and serve with lemon wedges if desired.
Save My family eagerly gathers around the table for this comforting dish, sharing stories as the warm aroma fills the room.
Notes
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
Allergen Information
Contains Meat (chicken, sausage). Sausage may contain soy, gluten, or dairy — check labels for sensitivities. Chicken broth may contain allergens — use homemade or check packaging.
Save This jambalaya bake is perfect for any occasion and can easily be doubled to feed larger groups.
Recipe FAQs
- → Can I use a different type of sausage?
Yes, turkey sausage or any smoked sausage can be substituted to adjust flavor or dietary preferences.
- → Is there a way to make this dish spicier?
Increasing the cayenne pepper or adding hot sauce can enhance the heat level according to taste.
- → How do I ensure the rice cooks evenly in the bake?
Use a tightly covered baking dish and sufficient broth to allow the rice to absorb moisture evenly during baking.
- → Can this dish be prepared in one pot?
Yes, using a large ovenproof Dutch oven allows you to cook from stovetop to oven with less cleanup.
- → What fresh herbs complement this dish well?
Fresh parsley is used for garnish and adds a bright finish, but thyme or oregano sprigs can also be added while cooking.