Go Back
Close-up of Smoky Oven Baked Jambalaya showing the reddish-orange rice and charred sausage rounds.

Smoky Oven Baked Jambalaya

This Smoky Oven Baked Jambalaya is an easy, one-pot Creole-inspired meal featuring long-grain rice, seared andouille sausage, and tender chicken baked to fluffy perfection in a rich, smoky tomato-based sauce. Perfect for weeknight dinners.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 cups
Course: Dinner, Main Course
Cuisine: American, Creole
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 oz Andouille Sausage 340g, sliced into thick rounds
  • 1 lb Chicken Breast or Thighs 450g, cut into 1-inch pieces
  • 2 cups Long-Grain White Rice 400g, uncooked
  • 1 large Green Bell Pepper Diced
  • 1 large Yellow Onion Diced
  • 2 stalks Celery Diced
  • 4 cloves Garlic Minced
  • 3 cups Chicken Broth 710ml
  • 8 oz Tomato Sauce 225g
  • 2 tbsp Cajun Seasoning Adjust salt if needed
  • 1 tbsp Worcestershire Sauce 15ml
  • 3 stalks Green Onions Chopped for garnish

Equipment

  • 1 Deep ceramic baking dish or Dutch oven Must be oven-safe with a tight-fitting lid.
  • 1 Large Skillet If not using a Dutch oven for the stovetop portion.

Method
 

Stovetop Prep
  1. In an oven-safe pot, sear sliced andouille sausage rounds until charred on edges. Remove and brown the chicken pieces in the same oil. Set aside.
  2. Add green pepper, onion, and celery to the pot. Cook until softened, then add garlic and seasonings.
Baking
  1. Stir in rice, tomato sauce, chicken broth, and meats. Bring to a simmer.
  2. Cover tightly and bake at 375°F (190°C) for 35-40 minutes until rice is tender and liquid is absorbed.

Notes

Do not lift the lid during baking to ensure the rice fluffs properly.
Use smoked paprika if your Cajun seasoning isn't smoky enough.