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 is a family favorite and perfect for busy weeknights when you want something comforting and easy to prepare
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℉) 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 4 5 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 Making this jambalaya brings back wonderful memories of family gatherings where everyone eagerly waits for seconds
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 per serving
Save This jambalaya bake is a flavorful hearty meal perfect for sharing with friends and family throughout the year
Recipe Questions & Answers
- → What type of sausage works best for this bake?
Smoked andouille or kielbasa are ideal, adding a smoky and savory depth that complements the chicken and spices well.
- → Can I make this dish gluten-free?
Yes, by using gluten-free sausage and broth, this dish can suit gluten-free diets without altering the flavor.
- → How do I adjust the heat level?
Increase the cayenne pepper amount or add a few dashes of hot sauce to intensify the spiciness according to your taste.
- → Is there a way to simplify cooking this dish?
Yes, you can prepare it in a large ovenproof Dutch oven, cooking from stovetop to oven in one pot for easier cleanup.
- → What sides pair well with this bake?
Light sides like a fresh green salad or cornbread balance the rich, hearty flavors of the jambalaya bake wonderfully.