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Nothing says New Orleans comfort like a great jambalaya. This oven-baked jambalaya dish is one of our go-to dishes for hosting because it’s hands-off, deeply flavorful, and practically impossible to mess up.
Instead of hovering over the stove, everything in this jambalaya recipe cooks low and slow in the oven, giving the rice time to soak up all the Cajun spices, tomato richness, and smoky andouille sausage.
It’s also the ultimate feed-a-crowd dinner. Jambalaya easily serves 6–8 people, reheats beautifully for days, and has that cozy, communal feel that makes a dinner party memorable.
Serve it straight from the Dutch oven for an inviting, laid-back table moment that feels very New Orleans. We’ve done this jambalaya recipe for holiday dinner parties and it’s always been a huge hit!
Classic Oven-Baked Jambalaya Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American, Southern American
Description
This easy oven-baked jambalaya recipe bakes in the oven with no stirring required. A hearty, flavorful New Orleans classic perfect for dinner parties, holidays, or weeknight meals.
Ingredients
- 1/4 cup butter
- 1/2 large onion, chopped (we use an onion chopper)
- 1/2 large green bell pepper, chopped (highly recommend the Fullstar 5-Cup Vegetable Chopper)
- 2 celery stalks, chopped
- 2 cloves garlic, peeled and minced (use a garlic peeler and garlic press)
- 1/2 can tomato paste (3 oz total)
- 1 1/2 bay leaves
- 1 1/2 tablespoons Creole seasoning
- 2 teaspoons Worcestershire sauce
- 1 can whole peeled tomatoes (28 oz total)
- 3 1/2 cups chicken stock
- 1 1/2 cups cooked andouille sausage, sliced
- 1 1/2 cups cooked chicken, cubed
- 1 1/2 cups cooked shrimp
- 2 cups uncooked long-grain white rice (we like Uncle Ben’s Original Rice)
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté the aromatics:
- In a large Dutch oven, melt the butter over medium heat.
- Add the chopped onion, bell pepper, and celery.
- Cook until softened and fragrant, about 5–10 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Toast the tomato paste:
- Stir in the tomato paste and cook for 1–2 minutes until it deepens in color. This step adds richness and depth.
- Season:
- Add the bay leaves, Creole seasoning, and Worcestershire sauce.
- Stir to coat everything evenly.
- Add liquids and proteins:
- Pour in tomatoes and crush with spoon.
- Add chicken stock, sausage, chicken, shrimp, and rice.
- Mix well.
- Cover and bake:
- Cover the Dutch oven and bake for 1½ hours, stirring once halfway through.
- Pro Tip: Set a timer for 45 minutes to remind yourself to stir!
- Finish and serve:
- Remove the bay leaves and give everything a final fluff.
- Serve warm.
Notes
Hosting tips: Serve jambalaya family-style right out of the Dutch oven. It creates a casual, southern-table feel, encourages seconds, and keeps dinner relaxed—exactly what you want for a New Orleans dinner party. Just be sure to use a trivet for the table.
Rice matters: Uncle Ben’s Original Rice (parboiled) stays fluffy and helps prevent the jambalaya from turning mushy.
Protein swaps: You can substitute chicken thighs, smoked sausage, or even crawfish depending on what you have or prefer.
Heat level: Add a pinch of cayenne if you want more spice.
Make-ahead friendly: Pop in the oven right before guests arrive for a perfectly timed dinner.
Yum: Pair this jambalaya recipe with our Maple Bacon Roasted Brussels Sprouts!
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