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A handheld smartphone photo showing the fluffy texture of Oven Baked Jambalaya rice with seared meats and vibrant bell peppers.

Oven Baked Jambalaya: A Smoky One-Pot Creole Classic

An authentic, one-pot Oven Baked Jambalaya featuring smoky andouille, succulent shrimp, and golden chicken nestled in fluffy, tomato-infused long-grain rice. Perfectly seasoned and baked for a foolproof Creole dinner the whole family will love.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Creole
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Large Shrimp Tail-on, deveined
  • 12 oz (340g) Andouille Sausage Sliced into rounds
  • 1 lb (450g) Chicken Breast Cut into 1-inch chunks
  • 1.5 cups (300g) Long-Grain White Rice Uncooked
  • 3 cups (720ml) Chicken Broth Low-sodium
  • 2 tbsp (30g) Tomato Paste
  • 1 large Green Bell Pepper Diced
  • 1 large Red Bell Pepper Diced
  • 1 bunch Green Scallions Thinly sliced for garnish

Equipment

  • 1 12-inch Cast Iron Skillet Essential for even heat distribution.
  • 1 Chef's Knife For dicing peppers and scallions.

Method
 

Sear Proteins
  1. In a cast iron skillet over medium-high heat, sear andouille sausage rounds until charred on the edges. Remove and set aside.
  2. In the same skillet, brown chicken chunks until golden-brown. Remove and set aside.
Build the Base
  1. Sauté diced peppers and garlic until softened. Stir in tomato paste and rice, toasting for 1-2 minutes.
  2. Add broth and seasonings. Return meat to the pan. Bring to a simmer, cover, and bake at 375°F (190°C) for 25 minutes.
Finish with Shrimp
  1. Place tail-on shrimp on top of the rice. Cover and bake 8-10 more minutes until shrimp are pink and curled.

Notes

Use a tight-fitting lid or heavy foil to ensure the rice steams perfectly.
Always rest the jambalaya for 5 minutes after baking for the best texture.