Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups long-grain white rice (rinsed and drained)
- 1 tbsp neutral oil
- 12 oz smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large yellow onion, diced
- 3 celery ribs, diced
- 1 large green bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp Cajun seasoning
- 2 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes (with juices)
- 3 1/2 cups low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1/2 lb raw shrimp, peeled and deveined (optional)
- 4 green onions + 1/4 cup chopped parsley (for serving)
Do This
- 1. Heat oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- 2. Brown sausage in a large skillet, then brown chicken in the same pan.
- 3. Sauté onion, celery, and bell pepper until soft; stir in garlic and Cajun seasoning.
- 4. Stir in tomato paste, diced tomatoes, broth, Worcestershire, bay leaves, and rice.
- 5. Pour into baking dish, cover tightly with foil, and bake 35 minutes.
- 6. Stir well; add shrimp (optional). Bake uncovered 10–12 minutes more. Rest 10 minutes, then top with green onions and parsley.
Why You’ll Love This Recipe
- Big jambalaya flavor with less fuss: You get smoky sausage, Cajun spices, and the holy trinity in one easy bake.
- Hearty and meal-prep friendly: It reheats beautifully for lunches and busy weeknights.
- Flexible: Make it chicken-and-sausage, add shrimp, or adjust the heat to your comfort level.
- One pan + one baking dish: Brown everything for flavor, then let the oven do the rest.
Grocery List
- Produce: 1 large yellow onion, 3 celery ribs, 1 large green bell pepper, 4 garlic cloves, 4 green onions, 1/4 cup fresh parsley, 1 lemon (optional)
- Meat & Seafood: 12 oz smoked sausage (andouille or kielbasa), 1 lb boneless skinless chicken thighs, 1/2 lb raw shrimp (optional)
- Pantry: long-grain white rice, neutral oil, Cajun seasoning, tomato paste, 1 (14.5 oz) can diced tomatoes, low-sodium chicken broth, Worcestershire sauce, bay leaves, kosher salt, black pepper, hot sauce (optional)
Full Ingredients
Proteins
- 12 oz smoked sausage (andouille preferred), sliced into 1/4-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 lb raw shrimp, peeled and deveined (optional; tails off recommended)
Vegetables and Herbs
- 1 large yellow onion (about 2 cups), diced
- 3 celery ribs (about 1 1/2 cups), diced
- 1 large green bell pepper (about 1 1/2 cups), diced
- 4 garlic cloves, minced
- 4 green onions, thinly sliced (for serving)
- 1/4 cup chopped fresh parsley (for serving)
- 1 lemon, cut into wedges (optional, for serving especially if using shrimp)
Rice and Liquids
- 1 1/2 cups long-grain white rice, rinsed until water runs mostly clear and well-drained
- 3 1/2 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes (do not drain)
Seasonings and Flavor Builders
- 1 tbsp neutral oil (such as avocado, vegetable, or canola)
- 2 tbsp Cajun seasoning (see note below about salt)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1/2 tsp kosher salt (use 0 tsp if your Cajun seasoning is very salty; adjust at the end)
- 1/2 tsp freshly ground black pepper
- 1 tsp hot sauce (optional, plus more to taste)
Equipment
- Large skillet (12-inch) with lid optional
- 9 x 13-inch baking dish (glass or ceramic recommended)
- Heavy-duty aluminum foil
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Arrange a rack in the middle of the oven and preheat to 375°F.
Lightly grease a 9 x 13-inch baking dish with a little oil (or cooking spray). This helps prevent sticking around the edges where the rice can caramelize.
Step 2: Brown the sausage for smoky flavor
Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 4–5 minutes, stirring occasionally, until browned in spots and the fat has rendered.
Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pan (that’s flavor for the whole casserole).
Step 3: Brown the chicken and season it
Add the chicken pieces to the same skillet in an even layer. Sprinkle with 1/2 tsp black pepper and 1/2 tsp kosher salt (or hold back on salt if your Cajun seasoning is salty).
Cook for 4–6 minutes, stirring occasionally, until the chicken is lightly browned on the outside (it does not need to be fully cooked yet). Transfer the chicken to the plate with the sausage.
Step 4: Cook the holy trinity until softened
Reduce heat to medium. Add the onion, celery, and bell pepper to the skillet. Cook for 6–8 minutes, stirring often, until softened and glossy.
Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 5: Build the jambalaya base (tomato, spices, broth)
Stir in the 2 tbsp Cajun seasoning and 2 tbsp tomato paste. Cook for 1 minute, stirring constantly, to toast the spices and caramelize the tomato paste slightly (this deepens the color and flavor).
Add the diced tomatoes (with juices), 3 1/2 cups chicken broth, 1 tbsp Worcestershire sauce, 1 tsp hot sauce (optional), and 2 bay leaves. Stir well, scraping up any browned bits on the bottom of the skillet.
Step 6: Combine with rice and bake covered
Stir in the rinsed, drained rice. Then stir the browned sausage and chicken (and any collected juices) back into the skillet.
Pour the mixture into the prepared baking dish and spread into an even layer so the rice cooks evenly. Cover tightly with heavy-duty foil (crimp it well all the way around so steam stays trapped).
Bake at 375°F for 35 minutes, covered.
Step 7: Stir, add shrimp (optional), and finish uncovered
Carefully remove the foil (watch for steam). Stir the casserole thoroughly, reaching into the corners to bring up rice that may be cooking faster along the edges.
If using shrimp, nestle the raw shrimp into the hot rice mixture in an even layer. Return the dish to the oven uncovered and bake for 10–12 minutes, until the shrimp are opaque and curled and the rice is tender.
If not using shrimp, bake uncovered for 8–10 minutes to let the top dry slightly and concentrate the flavors.
Step 8: Rest, taste, and serve
Remove the dish from the oven and let it rest for 10 minutes. This gives the rice time to finish absorbing liquid and makes the texture more cohesive (less soupy).
Discard the bay leaves. Taste and adjust with additional salt, hot sauce, or a splash of broth if you want it a little looser.
Top with sliced green onions and chopped parsley. Serve hot, with lemon wedges if you added shrimp.
Pro Tips
- Seal the foil well: Tight coverage is the difference between perfectly cooked rice and crunchy rice.
- Rinse the rice: Rinsing removes surface starch and helps keep the casserole from turning gummy.
- Watch the salt level: Cajun seasoning blends vary a lot. Start modestly, then adjust at the end.
- Add shrimp at the end: Shrimp cooks fast; adding it after the initial bake keeps it tender and juicy.
- Stir once mid-bake: The single stir after 35 minutes evens out moisture and prevents dry corners.
Variations
- Creole-style boost: Add 1/2 cup sliced okra (fresh or frozen) with the tomatoes for extra body and a classic Creole vibe.
- Extra smoky: Swap half the broth for 1 3/4 cups chicken broth + 1 3/4 cups smoked stock, or add 1/2 tsp smoked paprika.
- Spice control: For milder heat, use 1 tbsp Cajun seasoning plus 1 tsp sweet paprika; serve hot sauce at the table.
Storage & Make-Ahead
Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Microwave covered with a splash of broth for 2–3 minutes, stirring halfway through, or reheat in a 350°F oven, covered, for 15–20 minutes until hot.
Make-ahead: You can fully assemble the casserole (through Step 6) up to 24 hours ahead. Cover and refrigerate. Bake at 375°F covered for 45 minutes (cold dish takes longer), then continue with Step 7.
Freeze: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Nutrition (per serving)
Approximate, based on 8 servings (with sausage and chicken; without shrimp): Calories: 430; Protein: 28 g; Carbohydrates: 45 g; Fat: 15 g; Fiber: 3 g; Sodium: 980 mg.
