Description
This classic Jambalaya recipe combines tender chicken, smoky andouille sausage, and succulent shrimp with flavorful vegetables and Cajun seasoning, all cooked together in the oven for a comforting and hearty Creole dish perfect for family dinners.
Ingredients
Meat and Seafood
- 3 boneless skinless chicken thighs, cubed
- ½ pound andouille sausage (or smoked sausage), chopped
- ½ pound medium shrimp, peeled and deveined
Vegetables and Herbs
- ½ small onion, diced
- 1 rib celery, chopped
- ½ green bell pepper, chopped
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 tablespoon chopped fresh parsley
Pantry Items and Seasonings
- 1 tablespoon vegetable oil
- 1 tablespoon low sodium Cajun seasoning (preferably homemade)
- 1 cup parboiled rice
- 2 cups chicken broth
- 2 bay leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the jambalaya in a Dutch oven or large oven-proof pot.
- Brown the Meats: Heat vegetable oil over medium-high heat in the Dutch oven. Add the cubed chicken and chopped sausage. Cook without stirring too much to allow a deep crust to form on the meats, enhancing the flavor.
- Sauté Vegetables: Add diced onion, chopped celery, and green bell pepper to the pot. Cook for 5 minutes, stirring occasionally and scraping up any browned bits from the bottom to intensify flavor.
- Add Aromatics and Rice: Stir in minced garlic, Cajun seasoning, and parboiled rice, mixing thoroughly to coat the rice with seasoning and combine all ingredients evenly.
- Add Broth and Bay Leaves: Pour in chicken broth and add bay leaves. Stir gently to combine, then cover the pot with a lid and place it in the preheated oven.
- Bake the Jambalaya: Bake covered for 1 hour, allowing the rice to absorb the flavors and cook thoroughly.
- Add Shrimp and Herbs: Remove the pot from the oven. Stir in raw shrimp, sliced green onions, and fresh parsley. Cover again and let rest for 15 minutes to allow the shrimp to cook in the residual heat and flavors to meld.
- Finish and Serve: Remove and discard the bay leaves. Serve the jambalaya hot, ideally alongside warm French bread to soak up the delicious juices.
Notes
- Use parboiled rice to prevent sticking and ensure even cooking during the baking process.
- For homemade Cajun seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper to taste.
- If andouille sausage is unavailable, smoked sausage is a suitable substitute.
- Letting the shrimp cook during the resting period keeps them tender and avoids overcooking.
- Serving with French bread adds a delightful texture and is great for soaking up flavorful sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Creole
