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 reminds me of family gatherings where the aroma would fill the house and everyone would eagerly await the first bite.
Ingredients
- 2 boneless, skinless chicken breasts: cut into 1 inch pieces
- 250 g (9 oz) smoked andouille sausage or kielbasa: sliced
- 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
- 1 ½ cups (285 g) long grain white rice: rinsed
- 2 ½ cups (600 ml) chicken broth:
- 2 tbsp tomato paste:
- 1 tsp smoked paprika:
- 1 tsp dried thyme:
- 1 tsp dried oregano:
- ½ tsp cayenne pepper: adjust to taste
- 1 bay leaf:
- 1 ½ tsp kosher salt:
- ½ tsp black pepper:
- 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.
- 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 in baking dish:
- 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 This recipe always brings a warm family moment when we gather together to share the hearty meal and memories.
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
Nutritional Information
Calories 455 Total Fat 16 g Carbohydrates 50 g Protein 26 g
Save This jambalaya bake is perfect for meal prep and tastes even better the next day.
Recipe Questions & Answers
- → Can I use turkey sausage instead of andouille?
Yes, turkey sausage works well as a lighter alternative and maintains the savory flavor.
- → How do I know when the rice is fully cooked?
After baking uncovered for 10 minutes, the rice should be tender and most liquid absorbed. Fluff to check texture.
- → Can I prepare this in one pot?
Yes, a large ovenproof Dutch oven allows stovetop sautéing and baking without extra dishes.
- → What can I serve alongside this dish?
A simple green salad or cornbread complements the jambalaya nicely for a balanced meal.
- → How can I adjust the spice level?
Increase cayenne pepper or add hot sauce for more heat, or reduce cayenne for mild flavor.