Oven-Baked Jambalaya. Visit The Site To Check Out The History, Recipes & Any FAQs. A sixteen-serving batch of Creole classic! Chicken, ham, shrimp, and Andouille sausage are combined with onion celery, green pepper and garlic.
This is really easy and very tasty. My family likes recipes that have a big flavor blast - and this one delivers. I use Emeril's Bayou Blast seasoning to spice it up (we like it pretty spicy). You can cook Oven-Baked Jambalaya using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Oven-Baked Jambalaya
- It's 500 g of Chicken Thigh Fillets.
- You need of Salt & Pepper.
- Prepare 2 tablespoons of Olive Oil.
- It's 1 of Onion *finely chopped.
- Prepare 2 cloves of Garlic *finely chopped.
- You need 1-2 of Smoked Pork Sausages *about 150g, sliced.
- It's 1 stalk of Celery *thinly sliced.
- You need of *Note: If you use Chorizo, reduce the amount of Cayenne Pepper.
- It's 1 of Red Capsicum *cut into small pieces.
- It's 1 tablespoon of Cajan Spice Mix.
- It's of Cayenne Pepper OR Tabasco as required.
- It's 600 ml of Chicken Stock.
- It's 2 cups of (*180ml cup) Short Grain OR Medium Grain Rice.
- You need 1 tablespoon of Parsley *finely chopped.
It is great with a big green salad and a loaf of french bread for a complete meal. Just stir the raw ingredients together in a dish and pop it in the oven for an easy Dump-and-Bake Jambalaya. This Cajun-inspired meal is full of Andouille sausage, shrimp, rice and veggies for a taste of the South — even on your busiest weeknights! This is not your typical bayou jambalaya, nor is this your typical Cajun or even Creole jambalaya.
Oven-Baked Jambalaya instructions
- Preheat the oven to 200C. Wash rice, drain, and set aside..
- Cut Chicken Thigh Fillets into bite-size pieces, lightly season with Salt & Pepper..
- Heat Olive Oil in an oven-safe shallow saucepan or a skillet over medium heat and cook Chicken until slightly brown, and transfer to a plate..
- Cook Onion, Garlic, Celery and Smoked Pork Sausages until onion is soft. Add Red Capsicum and stir, and add Cajan Spice Mix and Cayenne Pepper (OR Tabasco). *Note: Alter the amount of Cayenne Pepper accordingly..
- Add Chicken Stock, (if you want to add Tomato Paste, add it now), and bring to the boil. Stir in Rice evenly, return Chicken, then bring back to the boil. Season with Salt & Pepper as required..
- Cover with the lid or cover tightly with foil. Place in the oven, and cook for 20 minutes. Remove the lid and cook for 5-10 minutes..
- Sprinkle with chopped Parsley and serve..
This jambalaya knows no such boundaries. This is (almost) a no-fail jambalaya. Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don't end up with a burnt layer of rice on the bottom of your pot. According to the dictionary, jambalaya is "rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs." In talking with lovers of authentic Creole food, this statement is as close as you will get to having people agree on what jambalaya really is.