Best Baked Jambalaya

    2 hours 45 min

    The classic and flavoursome Creole dish, which combines ham, smoked sausage, chicken and prawns in a deliciously spiced tomato sauce. Serve for lunch or dinner.

    363 people made this

    Serves: 16 

    • 115g butter
    • 1 large onion, diced
    • 1 large green pepper, chopped
    • 4 sticks celery, chopped
    • 4 cloves garlic, finely chopped
    • 175g tomato puree
    • 3 bay leaves
    • 3 tablespoons Creole blend seasoning
    • 4 teaspoons Worcestershire sauce
    • 2 (800g) tins whole peeled tomatoes
    • 1.7 litres chicken stock
    • 400g cooked ham, chopped
    • 675g smoked sausage, sliced
    • 425g cooked chicken, cut into bite-sized pieces
    • 385g frozen cooked prawns
    • 750g uncooked long-grain white rice

    Prep:45min  ›  Cook:2hr  ›  Ready in:2hr45min 

    1. Preheat oven to 180 C / Gas 4.
    2. Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato puree and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting tin. Squeeze tomatoes to break up into pieces and add to mixture in pot. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, prawns and rice. Mix well. Cover tightly with foil.
    3. Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

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    Reviews in English (329)


    Greetings all! :-) Thank you for trying my recipe, and for your reviews. Some have commented on the rice being under cooked, or mushy, and I'd like to address that issue. When I say stir half way through, please be sure to stir completely, from the bottom up and all around the sides. Oven temperatures very dramatically and not everyone has the same type of cookware. For my old oven, and the very large enameled roaster pan I use, the rice did cook correctly. I recently purchased a new gas stove and nothing cooks the same (wish I had my old stove back...LOL). It now takes 1 3/4 to 2 hours in my new oven. With this in mind, I suggest checking the rice more often during the baking time, or adjusting the cooking time and/or temperature to suit your oven and cookware. If you cut the recipe amounts by half, please remember to adjust the cooking time too. While cooking, the rice will absorb some of the spices; therefore the finished dish will not taste as spicy as it does before cooking. The amount of spices listed is for those with average tolerance for spice. Feel free to use more, or less, to suit your taste. Traditionally Jambalaya has more of a porridge consistency; therefore the rice will absorb most of the juices. If you prefer fluffy rice, surely you can cook the rice separately. If you like a soupy consistency, you can use less rice. This recipe can also be prepared in a large stockpot, on the stove top, if you prefer. I find it scorches easier though, so watch it closely.  -  21 Sep 2005  (Review from Allrecipes US | Canada)


    PLEASE READ REVIEW BEFORE PREPARING THIS DISH!!!!! This is a first for me all across the board. The first recipe I prepared from The first time I made any type of Creole dish. The first time I joined and my first review,(note I joined just to do the review for this dish!!!). Okay most reviews praise this dish a few say mush, so I was a little leary upon preparing this item. I gave a taste to one of my guest who is from a small town near New Orleans. He said excellent - the only thing the rice wasn't cook all the way & to take the tails of the shrimp but said it was the best. This is a dish that I would advise that you prepare a day before so that the uncooked rice will balance and the flavor will develope. Also the recipe was vauge regarding the juice of the whole tomatoes. I decided not to add the juice which paid off with it being more "ricey" versus "tomatoey". During the over baking when I stired up the mix I added more creole seasoning(about a tbl spoon), tabasco, fila powder and a 1/4 cup of butter (basically three spats equal to a 1/4 a cup). In doing so this became the dish of the evening - I never had so many people ask for my recipe. If you can buy a creole season blend - DO IT to make the season mix unless you already have most of the spices it will cost you a FORTUNE!!! In closing, this dish was well worth doing. 1000 praises for a dish well done. Thank you Joslyn H.  -  28 Aug 2005  (Review from Allrecipes US | Canada)


    I have never even eaten jambalaya before, but my husband loves it, so I gave this a try. YUM! Oh my goodness, this is good. If you're wondering just how big a pan you need, I halved the recipe because it's just the two of us and it just BARELY fit in a 9X13 baking pan. I also used your recipe for the creole seasonings, instead of buying ready-made seasonings, and they were wonderful as well. My husband was ecstatic that I was able to make this for him. I used little beef smokies for the sausage as another reviewer suggested. Also, I didn't have the stock, so I just used chicken broth instead and it worked just fine.  -  26 Jan 2003  (Review from Allrecipes US | Canada)