Jambalaya Casserole for a Crowd
Bring a taste of the South to your table with this hearty and flavor-packed Jambalaya Casserole for a Crowd! Perfectly seasoned with Cajun spices, this dish combines tender andouille sausage, juicy chicken thighs, plump shrimp, and a medley of aromatic vegetables like onion, celery, and bell pepper. All these savory components are baked together with long-grain rice, smoky paprika, and fresh herbs in a tangy tomato broth for one-pan perfection. Ideal for feeding a large group, this oven-baked twist on classic jambalaya is easy to prepare and delivers bold, comforting flavors in every bite. Whether you're hosting a dinner party or bringing a dish to a potluck, this crowd-pleasing casserole is sure to steal the show.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Andouille sausage, sliced
- 1.5 pounds Boneless, skinless chicken thighs, cubed
- 1 whole Large onion, diced
- 1 whole Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 3 cups Uncooked long-grain white rice
- 28 ounces Canned diced tomatoes, with juice
- 4.5 cups Chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 2 leaves Bay leaves
- 1 pound Raw shrimp, peeled and deveined
- 0.25 cup Chopped fresh parsley
- 3 stalks Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet or a Dutch oven over medium heat and add the olive oil.
Cook the andouille sausage slices until browned, about 5 minutes. Remove with a slotted spoon and set aside.
In the same skillet, add the cubed chicken thighs and cook until lightly browned, about 6–8 minutes. Remove and set aside with the sausage.
Add the diced onion, green bell pepper, and celery to the skillet. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Mix in the uncooked rice and stir to coat it with the vegetables and oil.
Add the diced tomatoes with their juice, chicken broth, Cajun seasoning, smoked paprika, dried thyme, bay leaves, salt, and black pepper. Stir well to combine.
Return the cooked sausage and chicken to the skillet. Stir everything together.
Transfer the mixture to a large, greased casserole dish or roasting pan.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the casserole from the oven and carefully stir in the raw shrimp.
Cover the dish again and bake for an additional 10–15 minutes, or until the shrimp are pink and fully cooked and the rice is tender.
Remove the bay leaves before serving.
Garnish with chopped parsley and green onions. Serve immediately.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
