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Delicious oven baked jambalaya with seared shrimp and smoked andouille sausage

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
Cook Time 40 minutes
Total Time 55 minutes
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.