Pin 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 to my family on a chilly evening and it quickly became a favorite for its rich flavors and simple preparation.
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 and Prepare:
- Preheat oven to 190°C (375°F). Grease a large baking dish (about 9x13 inches).
- Sauté 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:
- 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.
Pin This dish brings my family together every time we share it, making cozy dinners extra special.
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
Per serving: Calories 455, Total Fat 16 g, Carbohydrates 50 g, Protein 26 g.
Pin This jambalaya bake is the perfect comfort meal that’s both simple and delicious, perfect for family dinners any day of the week.
Recipe Q&A
- → Can I use other types of sausage?
Yes, turkey, kielbasa, or chorizo can be used depending on your preference and spice tolerance.
- → Is it possible to make this dish gluten-free?
Using gluten-free sausage and broth ensures the dish meets gluten-free requirements.
- → How do I adjust the spice level?
Modify the cayenne pepper quantity or add hot sauce to increase heat, or omit to keep it mild.
- → Can this be prepared in one pot?
Yes, a large ovenproof Dutch oven allows stovetop sautéing and baking in one vessel for convenience.
- → What sides pair well with this dish?
Serve with a fresh green salad or traditional cornbread to complement the rich flavors.