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 first served this delicious dish to my family on a chilly evening and it was an instant hit, filling the house with mouthwatering aromas and bringing us all together around 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
- 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 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 I cherish how this recipe brings my family together, creating warm memories with every savory bite shared across the dinner table.
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 a comforting meal any day of the week Enjoy the rich flavors and share with loved ones.
Recipe Help & FAQs
- → What type of sausage works best for this dish?
Smoked andouille or kielbasa adds authentic smoky flavor, but other smoked sausages can be substituted based on preference.
- → Can I make this dish gluten-free?
Yes, by using gluten-free sausage and ensuring the chicken broth has no gluten-containing ingredients, it is suitable for a gluten-free diet.
- → How do I adjust the heat level in this dish?
Increase or reduce the cayenne pepper according to taste, or add hot sauce for extra spiciness.
- → Is it possible to prepare this as a one-pot meal?
Yes, you can use a large ovenproof Dutch oven to cook everything from stovetop to oven, simplifying preparation and cleanup.
- → What sides complement this bake well?
Simple green salad or cornbread pairs nicely to balance the rich, savory flavors of the dish.
- → How do I know when the rice is perfectly cooked?
The rice should be tender and most of the liquid absorbed after baking uncovered for 10 minutes without foil.