📝 About This Recipe
This oven-baked rendition of the Louisiana classic transforms a stovetop labor of love into a foolproof, hands-off masterpiece. By baking the jambalaya, every grain of rice absorbs the spicy, smoky essence of the 'holy trinity' and Andouille sausage without the risk of scorching on the bottom of the pot. It is a vibrant, soul-warming celebration of Creole flavors that delivers perfectly fluffy rice and succulent proteins in every single bite.
🥗 Ingredients
The Holy Trinity & Aromatics
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 3 pieces Celery Stalks (thinly sliced)
- 4 cloves Garlic (minced)
- 2 tablespoons Vegetable Oil (or lard for extra richness)
Proteins
- 12 ounces Andouille Sausage (sliced into 1/4 inch rounds)
- 1 pound Boneless Skinless Chicken Thighs (cut into 1-inch bite-sized pieces)
- 1 pound Large Shrimp (peeled, deveined, and tails removed)
Rice and Liquid
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 3 1/2 cups Chicken Broth (low sodium)
- 14.5 ounces Crushed Tomatoes (one standard can)
- 1 tablespoon Worcestershire Sauce
Seasoning Blend
- 1 tablespoon Creole Seasoning (adjust based on salt content)
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- 2 pieces Bay Leaves (whole)
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
For Garnish
- 1/2 cup Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Ensure your oven rack is in the center position.
-
2
In a large, oven-safe Dutch oven or deep heavy-bottomed skillet, heat the vegetable oil over medium-high heat.
-
3
Add the sliced Andouille sausage and brown for 4-5 minutes until the edges are crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
-
4
In the same pot, add the chicken pieces. Sear until golden brown on all sides (about 5-6 minutes). The chicken doesn't need to be fully cooked through yet. Remove and set aside with the sausage.
-
5
Lower the heat to medium. Add the onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 6-8 minutes until softened and the onions are translucent, scraping the bottom of the pot to release the flavorful browned bits (fond).
-
6
Stir in the minced garlic and cook for just 1 minute until fragrant.
-
7
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains. This prevents the rice from becoming mushy and adds a nutty depth.
-
8
Stir in the Creole seasoning, thyme, smoked paprika, and cayenne pepper, ensuring the rice and vegetables are evenly coated.
-
9
Pour in the chicken broth, crushed tomatoes, and Worcestershire sauce. Return the browned sausage and chicken to the pot. Add the bay leaves.
-
10
Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the pot with a tight-fitting lid.
-
11
Transfer the covered pot to the preheated oven. Bake for 30 minutes.
-
12
Carefully remove the pot from the oven. Quickly fold in the raw shrimp, tucking them into the hot rice. Replace the lid immediately.
-
13
Return to the oven for an additional 10-15 minutes, or until the rice is tender, the liquid is absorbed, and the shrimp are pink and opaque.
-
14
Remove from the oven and let the jambalaya stand, covered, for 5 minutes. This allows the moisture to redistribute for perfect texture.
-
15
Discard the bay leaves. Fluff gently with a fork, garnish generously with green onions and parsley, and serve hot.
💡 Chef's Tips
Always rinse your long-grain rice under cold water to remove excess surface starch; this is the secret to distinct, non-sticky grains. If you don't have a Dutch oven, you can sauté in a pan and transfer everything to a 9x13 inch baking dish, covering tightly with two layers of foil. Check the salt level of your Creole seasoning before adding extra salt; many commercial blends are quite salty. For a 'Brown' (Cajun) style rather than 'Red' (Creole) style, omit the crushed tomatoes and slightly increase the broth. Avoid peeking! Opening the lid during the baking process lets out the steam necessary to cook the rice evenly.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up any stray juices. A crisp wedge salad with blue cheese dressing provides a cool contrast to the spicy heat. Offer a bottle of high-quality Louisiana hot sauce on the table for those who want an extra kick. Pair with a cold Abita beer or a refreshing sweetened iced tea. Finish the meal with classic New Orleans beignets dusted in powdered sugar.