Oven Baked Jambalaya

Oven Baked Jambalaya

Made  times

"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. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!"
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2 h 45 m servings 540 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1769 mg
  • 71%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  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 paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
  3. Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.


  • Get the recipe for Creole Seasoning Blend.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 363 Ratings

Most helpful positive review

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 wa...

Most helpful critical review

This recipe has a great taste, but is incredibly hard to cook. If you make this recipe exactly as indicated, it takes at least 2 times the amount of the time indicated by the recipe. The recip...

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 wa...

PLEASE READ REVIEW BEFORE PREPARING THIS DISH!!!!! This is a first for me all across the board. The first recipe I prepared from Allrecipes.com. The first time I made any type of Creole dish. ...

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 recip...

This was good. I just threw everything into the slow cooker except the rice, let it cook for a couple of hours, added the rice and cooked until the rice was done.

Oh yes! I've never made Jambalaya before but I will be making it now. I read a couple of Jambalaya recipes on this site but chose this one because it cooked in the oven once the prep work was ...

OUTSTANDING!!!! Easy and delicious. I cut the recipe in half and fed my family of 5 with enough leftover for lunch for my husband and myself.

This was great, my husband loved it. It took a little longer to cook. Next time I will cut down on the rice and cook it separately to add to individual bowls. With the rice cooked in, it was n...

Great Dish for a CROWD! This makes a huge roaster pan full of Jambalaya. Your guest will not be disapointed at all! Very easy to make and it cooks in the oven for less of a hassel. I will be do...

Good basic recipe for this Paul Prudhomme classic. Use converted rice so it cooks fully and dosn't over cook the sea food in the prescribed baking time.If you check out Pauls recipe, thats what...

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