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.
This cozy chicken jambalaya bake is a family favorite that I love making on weekends for a comforting meal.
Ingredients
- 2 boneless skinless chicken breasts: cut into 1 inch pieces
- 250 g (9 oz) smoked andouille sausage or kielbasa: sliced
- 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
- 1½ cups (285 g) long grain white rice: rinsed
- 2½ cups (600 ml) chicken broth:
- 2 tbsp tomato paste:
- 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:
- 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 Sharing this jambalaya bake always brings smiles and makes for wonderful family dinners.
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 per serving
Save This jambalaya bake is sure to become a quick weeknight favorite with its rich flavors and easy preparation.
Cooking Guide
- → Can I use a different type of sausage?
Yes, turkey sausage or kielbasa can be used as alternatives, adjusting cooking times slightly if needed.
- → How spicy is the jambalaya bake?
The dish has a mild to moderate heat from cayenne pepper, which can be increased or toned down according to your preference.
- → Is it possible to make this dish gluten-free?
Using gluten-free sausage and chicken broth ensures this bake suits a gluten-free diet without compromising flavor.
- → Can I prepare this in a single pot?
Absolutely—using a heavy ovenproof Dutch oven lets you cook from stovetop to oven without extra dishes.
- → What sides pair well with this bake?
A simple green salad or cornbread complements the bold, savory flavors of the chicken and sausage bake nicely.
- → How do I adjust the seasoning for more heat?
Add extra cayenne pepper or a dash of hot sauce to boost the spice level without altering other flavors.