Description
A classic Creole one-pot meal featuring tender chicken, spicy Andouille sausage, juicy shrimp, and a medley of vegetables simmered with aromatic spices and rice in a flavorful tomato and clam juice broth. This hearty jambalaya is baked to perfection in the oven, delivering a comforting and satisfying dish that captures the essence of Louisiana cooking.
Ingredients
Meat & Seafood
- 4 bone-in, skin-on chicken thighs (about 1¾ lbs / 794 g)
- 13 oz Andouille sausage, sliced ¼-inch (6-mm) thick
- 1 lb extra-large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
Vegetables & Aromatics
- 1 medium yellow onion, finely chopped
- 1 rib celery, finely chopped
- 1 red bell pepper, finely chopped
- 5 cloves garlic, minced
- 3 tablespoons fresh chopped parsley (optional)
Liquids & Broth
- 1½ cups chicken broth
- 1 (8-oz) bottle clam juice
- 1 (14.5-oz) can diced tomatoes, well drained
Pantry & Spices
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons tomato paste
- 3/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 2 cups converted long-grain white rice (such as Ben’s Original)
Instructions
- Preheat Oven: Adjust an oven rack to the lower middle position and preheat the oven to 350°F (175°C).
- Season Chicken: Season the chicken all over with salt and freshly ground black pepper to enhance flavor.
- Brown Chicken: Heat vegetable oil in a large Dutch oven or heavy oven-proof soup pot over medium-high heat until shimmering. Brown the chicken thighs on both sides for about 8 minutes total, flipping once until golden, then transfer to a large bowl.
- Cook Sausage: Add the sliced Andouille sausage to the rendered fat in the pot and cook, stirring frequently, until lightly browned, about 5 minutes. Remove and add to the bowl with the chicken.
- Sauté Vegetables: Add chopped onion, celery, and red bell pepper to the pot and cook, stirring often, until softened, about 5 minutes. Add minced garlic and cook an additional 30 seconds without browning. Stir in tomato paste and cook for 1 minute to develop flavors.
- Add Liquids and Spices: Pour in chicken broth, clam juice, and well-drained diced tomatoes. Stir in dried thyme and cayenne pepper. Scrape up any browned bits from the bottom with a wooden spoon for extra flavor.
- Simmer Chicken and Sausage: Return the browned chicken and sausage along with any juices back into the pot. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes to meld flavors and cook chicken through.
- Add Rice and Bake: Stir in the converted long-grain white rice to combine. Cover the pot, place it in the preheated oven, and bake until the rice is tender and liquid is absorbed, about 25 minutes. Gently stir once halfway through baking.
- Cook Shrimp: Transfer chicken to a cutting board. Stir peeled and deveined shrimp into the rice mixture, cover, and return to oven. Bake until shrimp are opaque and cooked through, 5 to 7 minutes. Remove chicken skin and bones by pulling meat off the bones using two spoons.
- Finish and Serve: Gently fold the shredded chicken and chopped parsley (if using) into the rice and shrimp mixture. Taste and adjust seasoning if needed. Cover and let sit for about 5 minutes to heat through before serving.
Notes
- Using converted long-grain white rice (such as Ben’s Original) helps prevent the jambalaya from becoming mushy.
- Adjust cayenne pepper amount based on your preferred spice level.
- For best results, use a heavy, oven-proof Dutch oven or soup pot to allow stovetop browning and oven baking without transferring cookware.
- This dish can be made ahead and reheated gently on the stovetop to maintain texture.
- Fresh parsley adds brightness but can be omitted if unavailable.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Creole, Cajun, Southern United States
