Oven-Baked Chicken, Shrimp & Sausage Jambalaya
Servings: 4
This oven-baked jambalaya combines tender chicken, smoky sausage, juicy shrimp, white rice, and vegetables in one flavorful dish. Prep everything ahead, then let the oven do most of the work. Perfect for chilly evenings, football Sundays, or an easy family dinner.
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Ingredients
- 12 oz boneless skinless chicken breast, cut into 1-inch pieces
- 6 oz smoked chicken sausage sliced
- 1 cup uncooked long-grain white rice
- 1 green bell pepper chopped
- 2 celery stalks chopped
- ½ medium yellow onion chopped
- 3 garlic cloves pressed
- 1 tablespoon olive or avocado oil
- 1 14.5-oz can fire-roasted diced tomatoes, undrained
- 1¾ cups low-sodium chicken broth
- 12 oz large raw shrimp peeled and deveined
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 2 green onions thinly sliced
For the Jambalaya Seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
Instructions
- Preheat the oven to 400°F.
- Combine the smoked paprika, oregano, thyme, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl.
- Place the chicken, sausage, uncooked white rice, bell pepper, celery, onion, and garlic in the Deep Covered Baker.
- Drizzle with olive or avocado oil and sprinkle with the jambalaya seasoning. Toss to coat.
- Add the fire-roasted tomatoes with their juices and the chicken broth. Stir well, making sure the rice is submerged in the liquid.
- Cover and bake for approximately 40 minutes, or until the rice is tender and the chicken reaches 165°F. If the rice is still firm, add a little hot broth if needed, cover, and continue baking.
- Remove the Covered Baker from the oven and stir gently.
- Pat the shrimp dry and lightly season with salt and pepper. Arrange over the jambalaya.
- Return to the oven, uncovered, and bake for approximately 8–10 minutes, until the shrimp are opaque and cooked through.
- Let stand for 5 minutes. Stir gently and finish with chopped parsley and sliced green onions.
Notes
EASY — Make It All Fresh
Chop the onion, celery, and bell pepper yourself. Cut the chicken, slice the sausage, press the garlic, and mix your own jambalaya seasoning. You'll have complete control over the flavors and heat.
EASIER — Prep Earlier in the Day
Chop the vegetables, cut the chicken, slice the sausage, and mix the seasoning earlier in the day. Refrigerate everything separately. When dinner approaches, simply combine the ingredients, add the rice and liquids, and let the oven do the work. Add the shrimp during the final minutes of baking.
EASIEST — Let the Store Do the Work
Use frozen chopped onion and bell pepper, pre-cut chicken, peeled and deveined shrimp, and a good-quality Cajun or Creole seasoning blend. Choose pre-sliced smoked sausage if available. Check seasoning and sausage labels if you're keeping the recipe gluten-free and dairy-free.