Easy Oven-Finish Creole Jambalaya
A bold, hearty Southern comfort classic featuring smoky sausage, chicken, and shrimp. This version uses the 'holy trinity' and an oven-finish method to ensure perfectly fluffy rice every time without the risk of burning.
Ingredients
- 1 tbsp Vegetable oil Canola or sunflower oil works well
- 180 g Smoked bacon Chopped; 6oz
- 200 g Andouille or smoked sausage Sliced 0.5cm thick; 7oz
- 300 g Chicken thigh Skinless/boneless, 2.5cm pieces; 10oz
- 12 large Prawns/Shrimp Raw, peeled
- 4 cloves Garlic Freshly minced
- 1 tbsp Butter Unsalted preferred
- 1 large Onion 1.5cm pieces
- 2 ribs Celery 1.5cm pieces
- 2 medium Green capsicum / bell pepper 1.5cm pieces
- 1.25 cups Long grain rice Uncooked; do not use short-grain
- 2.5 cups Low-sodium chicken broth 625ml
- 200 g Crushed canned tomato 6.5oz
- 2 tbsp Tomato paste
- 1 cup Green onions Sliced
- 2 tsp Fresh thyme Or 1 tsp dried
- 4 tsp Sweet paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Cayenne powder Adjust for heat preference
- 0.5 tsp Black pepper
- 0.5 tsp Salt
Instructions
- Preheat your oven to 180°C (350°F) with the rack in the middle position.
- In a large heavy skillet or Dutch oven, heat vegetable oil over medium-high heat. Add bacon and sausage, cooking for about 3 minutes until a golden crust (fond) forms. Remove meat with a slotted spoon and set aside.
- Add chicken thighs to the same pan and sear until golden brown. The chicken doesn't need to be cooked through. Remove and set aside with the bacon and sausage.
- Quickly sear the prawns for 1.5 minutes per side until pink. Remove and set aside in a separate bowl to prevent overcooking.
- Melt butter in the pan. Sauté the garlic, onion, celery, and bell pepper (the 'holy trinity') for 3-4 minutes until softened.
- Add the uncooked rice to the skillet and stir for 1 minute to coat every grain in oil.
- Pour in chicken broth, crushed tomatoes, tomato paste, and all spices. Return the chicken, sausage, and bacon (plus juices) to the pot. Stir well and bring to a simmer.
- Cover tightly with a lid and bake in the oven for 20-30 minutes undisturbed, until rice is tender.
- Fold in the cooked prawns and green onions. Cover and return to the oven for 3 minutes to warm through. Fluff with a fork and serve.
Notes
Using the oven ensures the rice cooks evenly without burning or becoming starchy from stirring. Always use low-sodium broth to maintain control over the salt levels, as the cured meats add significant saltiness.