Oven Baked Jambalaya with Seared Shrimp and Smoked Andouille

I still remember the first time I tasted jambalaya. The rich aroma of smoky sausage, fresh shrimp, and vibrant spices filled the kitchen, wrapping around me like a warm hug. It was a comforting dish made by a close friend whose family comes from New Orleans. Now, I love to recreate that feeling in my own kitchen. This Oven Baked Jambalaya with Seared Shrimp and Smoked Andouille is a dish that brings joy and warmth to any gathering. The combination of flavorful ingredients and the ease of baking make it a special recipe that will impress your family and friends while still being easy to prepare.

why make this recipe

This recipe is great for busy weeknights or casual gatherings. It’s a one-pan dish packed with flavor, offering a delightful mix of textures and tastes. The smoky andouille sausage and succulent shrimp blend perfectly with the seasoned rice, creating a satisfying meal. Plus, baking instead of stovetop cooking allows all the flavors to meld together beautifully. Whether it’s a family dinner or a get-together with friends, this jambalaya will surely please everyone at the table.

how to make Oven Baked Jambalaya with Seared Shrimp and Smoked Andouille

Ingredients

• 2 cups (400g) Long-grain white rice (Rinsed thoroughly)
• 1 lb (450g) Large shrimp (Peeled and deveined)
• 12 oz (340g) Smoked andouille sausage (Sliced into rounds)
• 1 cup (150g) Onion (Diced)
• 1 cup (150g) Green bell pepper (Diced)
• 0.5 cup (75g) Celery (Diced)
• 2 tbsp (32g) Tomato paste (For color and depth)
• 3.5 cups (840ml) Chicken stock (Low sodium preferred)
• 2 tbsp (30g) Creole seasoning (Adjust to heat preference)
• 0.5 cup (50g) Green onions (Sliced for garnish)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe pot or Dutch oven, add the diced onions, bell peppers, and celery. Sauté them over medium heat until they are soft.
3. Add the tomato paste and sliced andouille sausage to the pot, stirring to combine.
4. Stir in the rinsed rice, chicken stock, and Creole seasoning. Bring the mixture to a boil.
5. Once boiling, cover the pot and transfer it to the preheated oven. Bake for about 25 minutes, or until the rice has absorbed most of the liquid.
6. While the rice is baking, heat a skillet over medium-high heat. Add the shrimp and sear until they turn pink and opaque, about 2-3 minutes.
7. Remove the pot from the oven and gently fold in the shrimp. Let it sit for a few minutes before serving.
8. Garnish with sliced green onions.

how to serve Oven Baked Jambalaya with Seared Shrimp and Smoked Andouille

Serve this jambalaya hot right from the pot. It pairs wonderfully with a fresh side salad or crusty bread. You can also offer some hot sauce on the side for those who enjoy an extra kick.

how to store Oven Baked Jambalaya with Seared Shrimp and Smoked Andouille

To store leftovers, allow the jambalaya to cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it in portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

tips to make Oven Baked Jambalaya with Seared Shrimp and Smoked Andouille

• Ensure to rinse the rice thoroughly to remove excess starch for a fluffier texture.
• Adjust the Creole seasoning to match your heat preference; spicy lovers may want to add more!
• Feel free to add more vegetables, like tomatoes or peas, for extra color and nutrition.

variation

You can easily customize this jambalaya to your taste. Consider substituting the smoked andouille sausage with turkey sausage for a lighter option, or use different types of seafood, like crab or scallops, depending on what you have available.

FAQs

Can I make this jambalaya ahead of time?

Yes, you can prepare everything up to the baking step and store it in the refrigerator. When you’re ready, just bake it as directed.

What can I use if I don’t have andouille sausage?

You can use any smoked sausage, kielbasa, or even a mild sausage if you prefer.

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook, so you’ll need to adjust the baking time and amount of liquid accordingly.

Oven Baked Jambalaya

This flavorful oven-baked jambalaya combines succulent shrimp, smoky sausage, and seasoned rice for a comforting one-pan meal.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Creole, Louisiana

Calories: 400

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups Long-grain white rice (Rinsed thoroughly) Rinse to remove excess starch for fluffier texture.
• 1 lb Large shrimp (Peeled and deveined) About 450g.
• 12 oz Smoked andouille sausage (Sliced into rounds) Use smoked sausage for added flavor.
• 1 cup Onion (Diced) Diced.
• 1 cup Green bell pepper (Diced) Diced.
• 0.5 cup Celery (Diced) Diced.
• 2 tbsp Tomato paste For color and depth.
• 3.5 cups Chicken stock (Low sodium preferred) Use low sodium for less salt.
• 2 tbsp Creole seasoning Adjust to heat preference.
• 0.5 cup Green onions (Sliced for garnish) To garnish before serving.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe pot or Dutch oven, add the diced onions, bell peppers, and celery. Sauté them over medium heat until they are soft.
3. Add the tomato paste and sliced andouille sausage to the pot, stirring to combine.
4. Stir in the rinsed rice, chicken stock, and Creole seasoning. Bring the mixture to a boil.

Baking

1. Once boiling, cover the pot and transfer it to the preheated oven. Bake for about 25 minutes, or until the rice has absorbed most of the liquid.
2. While the rice is baking, heat a skillet over medium-high heat. Add the shrimp and sear until they turn pink and opaque, about 2-3 minutes.
3. Remove the pot from the oven and gently fold in the shrimp. Let it sit for a few minutes before serving.
4. Garnish with sliced green onions.

Notes

Serve hot with a fresh side salad or crusty bread. Offer hot sauce on the side for an extra kick. To store leftovers, let cool, and transfer to an airtight container for up to 3 days in the fridge or up to 2 months in the freezer.