Steps to Make Oven-Baked Jambalaya in 21 Minutes for Beginners

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, oven-baked jambalaya. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Oven-Baked Jambalaya is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Oven-Baked Jambalaya is something that I’ve loved my entire life.

Jambalaya Is A Rice Based Dish Originating From South Louisiana. Check Out Top Brands On eBay. A sixteen-serving batch of Creole classic!

To begin with this recipe, we have to prepare a few ingredients. You can have oven-baked jambalaya using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Oven-Baked Jambalaya:

1. Get 500 g Chicken Thigh Fillets
2. Prepare Salt & Pepper
3. Prepare 2 tablespoons Olive Oil
4. Prepare 1 Onion *finely chopped
5. Get 2 cloves Garlic *finely chopped
6. Prepare 1-2 Smoked Pork Sausages *about 150g, sliced
7. Get 1 stalk Celery *thinly sliced
8. Make ready *Note: If you use Chorizo, reduce the amount of Cayenne Pepper
9. Prepare 1 Red Capsicum *cut into small pieces
10. Take 1 tablespoon Cajan Spice Mix
11. Make ready Cayenne Pepper OR Tabasco as required
12. Take 600 ml Chicken Stock
13. Make ready 2 cups (*180ml cup) Short Grain OR Medium Grain Rice
14. Get 1 tablespoon Parsley *finely chopped

It is great with a big green salad and a loaf of french bread for a complete meal. In a large bowl, combine the first five ingredients. 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!

Instructions to make Oven-Baked Jambalaya:

1. Preheat the oven to 200C. Wash rice, drain, and set aside.
2. Cut Chicken Thigh Fillets into bite-size pieces, lightly season with Salt & Pepper.
3. 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.
4. 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.
5. 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.
6. 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.
7. Sprinkle with chopped Parsley and serve.

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. 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.

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