Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) Andouille sausage, sliced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can tomato sauce
  • 1 ½ cups long-grain rice, uncooked
  • 3 cups chicken broth (720 ml)
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat. Add onion, bell pepper, and celery; sauté until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more.
  2. Add sausage and chicken to the skillet. Cook until the chicken is lightly browned on all sides.
  3. Stir in diced tomatoes, tomato sauce, rice, chicken broth, Cajun seasoning, thyme, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
  4. Bring the mixture to a simmer, then cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 50-60 minutes, or until the rice is cooked through and the liquid is absorbed.
  5. Remove from the oven and let stand for 10 minutes before fluffing with a fork. Garnish with fresh parsley before serving your Oven Baked Jambalaya.