Oven-Baked Jambalaya. Jambalaya Is A Dish Of French, Spanish, & West African Influence. Visit Site To Learn More A sixteen-serving batch of Creole classic! Chicken, ham, shrimp, and Andouille sausage are combined with onion celery, green pepper and garlic.

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). It is great with a big green salad and a loaf of french bread for a complete meal. You can Have Oven-Baked Jambalaya using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Oven-Baked Jambalaya

Lets Go Prepare 500 g of Chicken Thigh Fillets.
Lets Go Prepare of Salt & Pepper.
Lets Go Prepare 2 tablespoons of Olive Oil.
It's 1 of Onion *finely chopped.
What You needis 2 cloves of Garlic *finely chopped.
It's 1-2 of Smoked Pork Sausages *about 150g, sliced.
What You needis 1 stalk of Celery *thinly sliced.
What You needis of *Note: If you use Chorizo, reduce the amount of Cayenne Pepper.
Lets Go Prepare 1 of Red Capsicum *cut into small pieces.
It's 1 tablespoon of Cajan Spice Mix.
What You needis of Cayenne Pepper OR Tabasco as required.
Lets Go Prepare 600 ml of Chicken Stock.
It's 2 cups of (*180ml cup) Short Grain OR Medium Grain Rice.
What You needis 1 tablespoon of Parsley *finely chopped.

In a large bowl, combine the first five ingredients. Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. 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.

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..

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. This is not your typical bayou jambalaya, nor is this your typical Cajun or even Creole jambalaya. This jambalaya knows no such boundaries. This is (almost) a no-fail jambalaya. 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.