Description
This easy and flavorful jambalaya recipe combines smoky sausages, tender chicken, and succulent prawns in a rich tomato and creole-seasoned rice dish. Perfectly baked to infuse all the flavors, it’s a comforting crowd-pleaser with vibrant spices and hearty ingredients.
Ingredients
Units
Scale
Meat & Seafood
- 180g (6oz) bacon, preferably smoked, chopped
- 200g (7oz) andouille or smoked sausage, sliced 0.5cm / 1/5" thick
- 300g (10oz) chicken thigh, skinless boneless, cut into 2.5cm / 1" pieces
- 12 large prawns/shrimp, peeled, with or without tails
Vegetables & Aromatics
- 4 garlic cloves, minced
- 1 large onion, cut into 1.5 cm / 0.5" pieces
- 2 celery ribs, cut into 1.5 cm / 0.5" pieces
- 2 green capsicum / bell peppers, medium, cut into 1.5 cm / 0.5" pieces
Grains & Liquids
- 1.25 cups long grain rice, uncooked
- 2.5 cups (625ml) low-sodium chicken broth/stock
- 200g (6.5oz) crushed canned tomatoes
- 2 tbsp tomato paste
Fats & Seasonings
- 1 tbsp (15g) butter
- 2 tbsp green onions, sliced (plus more for serving)
- 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
- 4 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat oven to 180°C / 350°F. Set your oven to the indicated temperature to prepare for baking the jambalaya.
- Cook bacon and sausage. Heat oil in a very large skillet or Dutch oven over medium-high heat. Add bacon and cook for 30 seconds until starting to melt fat. Add sliced sausages and cook until golden, about 3 minutes, then transfer to a bowl.
- Brown the chicken. In the same pan, add chicken thighs and cook until golden on all sides. Remove and add them to the bowl with bacon and sausage.
- Sear prawns. Quickly sear prawns for 1.5 minutes on each side, then transfer to a separate bowl to reserve.
- Cook aromatics and rice. In the pan, add butter, then minced garlic, onion, celery, and capsicum. Cook for 3-4 minutes until slightly softened. Add rice and stir to coat grains in oil.
- Add liquids and seasonings. Pour in chicken broth, tomato paste, crushed tomatoes, thyme, and creole seasoning. Stir well, then add cooked chicken, sausage, and bacon along with all liquids.
- Bake the mixture. When bubbling across most of the surface, cover with a lid, and transfer to the oven. Bake for 20 minutes, then check rice for doneness. Continue cooking in 5-minute increments if needed (total cooking time up to 30 minutes).
- Add prawns and green onions. Gently stir in prawns and sliced green onions, then cover and bake for an additional 3 minutes until prawns are heated through.
- Finish and serve. Remove from oven, fluff with a fork, and garnish with extra green onions if desired. Serve hot for a hearty, flavorful meal.
Notes
- Use smoked Polish sausages, kransky, or chorizo as substitutes if andouille is unavailable. Smoked bacon and smoked paprika enhance smokiness.
- Choose long grain rice for best texture; jasmine or basmati also suitable but will add aroma.
- Adjust seasoning if using full-salt chicken stock.
- Ensure rice is juicy and just soft, not mushy or dry. Total oven time varies between 20-30 minutes, depending on your oven and pot.
- Best served fresh, garnished with extra green onions.
Nutrition
- Serving Size: 1 bowl
- Calories: 707 kcal
- Sugar: 5 g
- Sodium: 1563 mg
- Fat: 41 g
- Saturated Fat: 15 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 158 mg
