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.
This jambalaya bake quickly became a family favorite with its perfect blend of smoky sausage and tender chicken. I love how it can be prepared ahead and baked when ready.
Ingredients
- Chicken breasts: 2 boneless, skinless, cut into 1-inch pieces
- Smoked andouille sausage or kielbasa: 250 g (9 oz), sliced
- Onion: 1 large, finely chopped
- Green bell pepper: 1, diced
- Celery stalks: 2, diced
- Garlic cloves: 3, minced
- Diced tomatoes: 1 can (400 g / 14 oz), with juices
- Long-grain white rice: 1½ cups (285 g), rinsed
- Chicken broth: 2½ cups (600 ml)
- Tomato paste: 2 tbsp
- Smoked paprika: 1 tsp
- Dried thyme: 1 tsp
- Dried oregano: 1 tsp
- Cayenne pepper: ½ tsp (adjust to taste)
- Bay leaf: 1
- Kosher salt: 1½ tsp
- Black pepper: ½ tsp
- Olive oil: 2 tbsp
- Fresh parsley: 2 tbsp chopped (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 45 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.
Pin We gathered every Sunday for this dish, sharing stories and laughter while savoring each flavorful bite.
Notes
Substitute turkey sausage or omit sausage for a lighter version. 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.
Pin This jambalaya bake is perfect for both weeknight dinners and special occasions. Enjoy the rich aromas filling your kitchen as it bakes.
Recipe Q&A
- → Can I use different types of sausage?
Yes, you can substitute smoked andouille with kielbasa, turkey sausage, or any preferred variety to adjust flavor and dietary needs.
- → Is this dish suitable for gluten-free diets?
It can be gluten-free if you choose gluten-free sausage and broth; always check labels to ensure no hidden gluten sources.
- → Can I prepare this dish on the stovetop instead of baking?
For a one-pot approach, use an ovenproof Dutch oven to sauté ingredients on the stovetop then transfer to the oven to finish cooking.
- → How can I add more heat to this dish?
Increase the cayenne pepper amount or add hot sauce according to your preferred spice level.
- → What are good side dishes to serve with this meal?
Serve with a simple green salad or cornbread to complement the rich and hearty flavors of the jambalaya.