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Close-up of fluffy reddish-orange rice and seared shrimp in an Oven Baked Jambalaya.

Oven Baked Jambalaya with Seared Shrimp and Smoked Andouille

This Oven Baked Jambalaya features fluffy, reddish-orange long-grain rice, charred andouille sausage, and succulent seared shrimp. A foolproof one-pot Dutch oven meal that delivers authentic Creole flavor with perfect texture every time.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Cajun, Creole
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Jambalaya Ingredients
  • 2 cups (400g) Long-grain white rice Rinsed thoroughly
  • 1 lb (450g) Large shrimp Peeled and deveined
  • 12 oz (340g) Smoked andouille sausage Sliced into rounds
  • 1 cup (150g) Onion Diced
  • 1 cup (150g) Green bell pepper Diced
  • 0.5 cup (75g) Celery Diced
  • 2 tbsp (32g) Tomato paste For color and depth
  • 3.5 cups (840ml) Chicken stock Low sodium preferred
  • 2 tbsp (30g) Creole seasoning Adjust to heat preference
  • 0.5 cup (50g) Green onions Sliced for garnish

Equipment

  • 1 Cast Iron Dutch Oven 5-7 quart size with a tight-fitting lid.
  • 1 Chef's Knife For dicing the Holy Trinity vegetables.

Method
 

Preparation and Baking
  1. In a Dutch oven, brown the sausage rounds until charred on the edges. Remove, then sear shrimp for 1 minute until pink and C-shaped. Set aside.
  2. Sauté onion, bell pepper, and celery in the rendered fat until translucent and softened.
  3. Stir in tomato paste, seasoning, and rice. Toast the rice for 2 minutes until well coated and reddish-orange.
  4. Add stock and sausage. Bring to a simmer, cover, and bake at 350°F (175°C) for 30 minutes. Let rest 5 minutes with shrimp added at the end.

Notes

Always rinse the rice to ensure the grains stay separate and fluffy.
Use a heavy-bottomed Dutch oven for even heat distribution and a perfect seal.