Ingredients

1 tbsp vegetable oil

180g (6oz) smoked bacon, chopped

200g (7oz) andouille or smoked sausage, sliced 0.5cm thick

300g (10oz) skinless, boneless chicken thigh, cut into 2.5cm pieces

12 large raw prawns/shrimp, peeled (with or without tails)

4 garlic cloves, minced

1 tbsp (15g) butter

1 large onion, cut into 1.5 cm pieces

2 celery ribs, cut into 1.5 cm pieces

2 medium green capsicum (bell peppers), cut into 1.5 cm pieces

1.25 cups long grain rice, uncooked

2.5 cups (625ml) low-sodium chicken broth or stock

200g (6.5oz) crushed canned tomato

2 tbsp tomato paste

1 cup green onions, sliced, plus more for serving

2 tsp chopped fresh thyme or 1 tsp dried thyme

4 tsp sweet paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne powder (adjust to taste)

1/2 tsp black pepper

1/2 tsp salt

Instructions

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat.

Step 3: Add the chopped bacon and cook for 30 seconds to start rendering the fat, then add the sliced sausage. Cook until the sausage is golden, about 3 minutes. Remove both to a bowl.

Step 4: Add the chicken pieces to the pan and cook until golden on the outside. Transfer to the bowl with the bacon and sausage.

Step 5: Sear the prawns in the same pan for 1.5 minutes on each side until pink and slightly cooked. Transfer to a separate bowl and set aside.

Step 6: Add butter to the pan, then sauté garlic, onion, celery, and capsicum for 3 to 4 minutes until slightly softened.

Step 7: Stir in the uncooked rice to coat the grains in the flavored oil.

Step 8: Pour in the chicken broth, then add tomato paste, crushed canned tomato, thyme, and all the seasonings (paprika, garlic powder, onion powder, cayenne, black pepper, and salt). Stir well.

Step 9: Return the chicken, sausage, and bacon (including their juices) to the pan and mix everything together.

Step 10: When you see bubbles forming across most of the surface, stir once more, making sure the rice is fully submerged. Cover with a lid and transfer the pan to the preheated oven.

Step 11: Bake for 20 minutes, then remove the lid and check the rice by tasting a few grains. If nearly done, proceed; if still firm, continue baking in 5-minute increments until cooked through (about 30 minutes total).

Step 12: Gently stir in the prawns and sliced green onions, cover again, and bake for an additional 3 minutes to heat the prawns through.

Step 13: Remove from the oven, fluff the jambalaya gently with a fork, and serve garnished with extra green onions if desired.

Tips & Variations

For extra smoky flavor, use smoked sausage and smoked bacon as recommended.

If you prefer less heat, reduce or omit the cayenne pepper.

Use chicken thighs instead of breast for more juiciness and flavor.

Feel free to add chopped bell peppers of other colors for a more colorful dish.

If you don’t have an ovenproof skillet, transfer everything to a baking dish after step 10.

FAQs

Can I use regular cooked sausage instead of andouille?

Yes, you can substitute with any smoked or spicy sausage, but the andouille sausage adds a distinctive smoky Cajun flavor that’s worth trying.

Is it necessary to bake the jambalaya in the oven?

Baking helps the rice cook evenly and lets the flavors meld together. If you don’t have an oven-safe pan, you can simmer it gently on the stove with the lid on, stirring occasionally until the rice is tender.