Oven Baked Jambalaya
Dive into the bold flavors of the South with this irresistibly easy Oven Baked Jambalaya recipe! Perfectly seasoned with smoked paprika, thyme, and a hint of optional cayenne, this dish brings together tender chicken thighs, savory andouille sausage, and juicy shrimp in a one-pot wonder. The medley of diced tomatoes, fresh vegetables, and long-grain rice soaks up all the rich spices as it bakes slowly to perfection in the oven. Minimal effort meets maximum flavor in this hands-off take on a beloved Creole classic. Garnished with fresh parsley and green onions, it’s a show-stopping dinner ideal for busy weeknights or weekend gatherings. Satisfy your craving for comfort food with this hearty, flavor-packed jambalaya—simple, satisfying, and bursting with authentic Southern charm!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 leaf bay leaf
- 0.5 pound raw shrimp, peeled and deveined
- 2 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
Add the andouille sausage slices and cook until browned, about 3–4 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set aside with the sausage.
Add the diced onion, bell pepper, celery, and minced garlic to the skillet. Sauté until the vegetables are softened, about 5 minutes.
Stir in the diced tomatoes (with their juices), chicken broth, rice, thyme, smoked paprika, cayenne pepper (if using), bay leaf, salt, and pepper. Mix well.
Return the cooked sausage and chicken to the skillet and stir to combine.
Cover the skillet with a tight-fitting lid or aluminum foil and transfer it to the preheated oven.
Bake for 45 minutes, stirring once halfway through to ensure even cooking.
After 45 minutes, remove the skillet from the oven and carefully stir in the shrimp. Re-cover and return to the oven for an additional 10–15 minutes, or until the shrimp are pink and cooked through and the rice is tender.
Discard the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
Garnish with sliced green onions and chopped parsley before serving.
Serve warm and enjoy your Oven Baked Jambalaya!
Nutrition Facts
Calories |
3017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 7400 mg | 322% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 27.2 g | ||
| Protein | 240.6 g | 481% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 612 mg | 47% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4613 mg | 98% | |
*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.
