Oven-baked jambalaya with chicken, sausage, aromatic vegetables, and a rich tomato rice base.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 9 oz smoked andouille sausage or kielbasa, sliced
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) diced tomatoes with juices
→ Rice & Liquids
08 - 1½ cups long-grain white rice, rinsed
09 - 2½ cups chicken broth
10 - 2 tbsp tomato paste
→ Spices & Seasonings
11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - ½ tsp cayenne pepper, adjust to taste
15 - 1 bay leaf
16 - 1½ tsp kosher salt
17 - ½ tsp black pepper
→ Oil & Garnish
18 - 2 tbsp olive oil
19 - 2 tbsp chopped fresh parsley, for garnish
20 - Lemon wedges, optional for serving
# Steps to Follow:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sausage; sauté for 4–5 minutes until lightly browned. Transfer to the prepared baking dish.
03 - In the same skillet, add onion, bell pepper, and celery; cook for 4 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in tomato paste, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Cook for 1 minute to release aromas.
05 - Add diced tomatoes with juices, scraping up any browned bits. Stir well.
06 - Transfer vegetable mixture to baking dish with chicken and sausage. Add rice and bay leaf, pour in chicken broth. Stir gently and spread evenly.
07 - Cover dish tightly with foil and bake for 40 minutes.
08 - Remove foil, stir gently, and bake uncovered for 10 more minutes until rice is tender and most liquid absorbed.
09 - Discard bay leaf. Fluff with a fork, garnish with parsley, and serve with lemon wedges if desired.
