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Close up of Smoky Oven Baked Jambalaya in a red enameled pot with vibrant peppers and scallions.

Smoky Oven Baked Jambalaya: The Ultimate One-Pot Creole Feast

A foolproof, one-pot Smoky Oven Baked Jambalaya featuring charred andouille sausage, succulent shrimp, and browned chicken. The long-grain rice is perfectly baked in a tomato-based broth for an authentic, deep-amber Creole finish every time.
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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, Cajun, Creole
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Andouille Sausage Sliced into thick rounds
  • 1 lb Chicken Thighs or Breast Cut into bite-sized chunks
  • 1 lb Large Shrimp Peeled and deveined
  • 2 cups Long-Grain White Rice (400g)
  • 1 Large Red Bell Pepper Diced
  • 1 Large Green Bell Pepper Diced
  • 3 cups Chicken Stock (720ml)
  • 1/2 cup Tomato Sauce (120ml)
  • 1/4 cup Fresh Scallions Sliced for garnish

Equipment

  • 1 Enameled Dutch Oven Preferably red for the visual aesthetic
  • 1 Slotted Spoon

Method
 

Searing and Sautéing
  1. Brown sliced andouille sausage in a Dutch oven until charred and crispy. Remove, then brown chicken chunks in the same fat.
  2. Add diced red and green peppers, onion, and celery. Cook until softened, then stir in garlic and spices.
Baking and Finishing
  1. Toast rice for 2 minutes. Add broth, tomato sauce, and browned meats. Cover and bake at 350°F (175°C) for 25-30 minutes.
  2. Remove from oven, fold in raw shrimp, cover, and let sit for 10 minutes until shrimp are pink and succulent.

Notes

Use long-grain rice only for the best texture.
Do not peek while the rice is baking in the oven.