Hey y'all! This Southern Jambalaya Casserole is a whole party in a pan. It’s got sausage, chicken, shrimp, rice, and all the bold Cajun flavors you’d expect from a good jambalaya baked up nice and easy. There's no need to stand over the stove stirring all day!

Southern Jambalaya Casserole

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It’s spicy, hearty, and perfect for feeding a crowd. Whether it’s game day, a family gathering, or just a regular old Tuesday, this dish brings the bayou to your kitchen. It’s a one-dish wonder that brings big flavor with minimal fuss.

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Southern Jambalaya Casserole Ingredients

• 1 lb. smoked sausage, sliced
• 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
• ½ lb. shrimp, peeled and deveined
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 ½ c. long-grain white rice
• 2 c. chicken broth
• 1 c. water
• 2 tsp. Cajun seasoning
• 1 tsp. smoked paprika
• 1 tsp. dried thyme
• ½ tsp. cayenne pepper
• ½ tsp. black pepper
• 1 bay leaf
• ¼ c. chopped fresh parsley

How to Make Southern Jambalaya Casserole

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large skillet, brown the sausage over medium heat. Remove the sausage and set aside, leaving the drippings in the pan.
3. Add the chicken pieces to the skillet and cook until browned on all sides. Remove the chicken and set aside with the sausage.
4. In the same skillet, add the chopped onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
5. Stir in the diced tomatoes (with juices), rice, chicken broth, water, Cajun seasoning, smoked paprika, thyme, cayenne pepper, black pepper, and bay leaf. Bring the mixture to a simmer.
6. Stir in the browned sausage and chicken. Transfer the mixture to the prepared baking dish.
7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, stir in the shrimp, and bake uncovered for an additional 10-15 minutes, or until the shrimp are cooked through and the rice is tender.
8. Remove the bay leaf and stir in the chopped parsley before serving.

Pro Tips For Making This Recipe

1. Brown your meats well, that’s where the flavor starts.
2. Add the shrimp at the end so they don’t overcook.
3. Use a good Cajun seasoning, homemade or store-bought, just make sure it’s got some kick.

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Southern Jambalaya Casserole

Southern Jambalaya Casserole

JC Phelps

My Southern Jambalaya Casserole brings the bold flavor of jambalaya to the table in casserole form. A Louisiana kick and bayou flavor!

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American, Southern

Servings 8

Ingredients

  

1x2x3x

• 1 lb. smoked sausage sliced
• 1 lb. boneless skinless chicken thighs cut into bite-sized pieces
• ½ lb. shrimp peeled and deveined
• 1 medium onion chopped
• 1 green bell pepper chopped
• 2 celery stalks chopped
• 3 cloves garlic minced
• 1 can (14.5 oz.) diced tomatoes undrained
• 1 ½ c. long-grain white rice
• 2 c. chicken broth
• 1 c. water
• 2 tsp. Cajun seasoning
• 1 tsp. smoked paprika
• 1 tsp. dried thyme
• ½ tsp. cayenne pepper
• ½ tsp. black pepper
• 1 bay leaf
• ¼ c. chopped fresh parsley

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
• In a large skillet, brown the sausage over medium heat. Remove the sausage and set aside, leaving the drippings in the pan.
• Add the chicken pieces to the skillet and cook until browned on all sides. Remove the chicken and set aside with the sausage.
• In the same skillet, add the chopped onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
• Stir in the diced tomatoes (with juices), rice, chicken broth, water, Cajun seasoning, smoked paprika, thyme, cayenne pepper, black pepper, and bay leaf. Bring the mixture to a simmer.
• Stir in the browned sausage and chicken. Transfer the mixture to the prepared baking dish.
• Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, stir in the shrimp, and bake uncovered for an additional 10-15 minutes, or until the shrimp are cooked through and the rice is tender.
• Remove the bay leaf and stir in the chopped parsley before serving.

Notes

• Brown your meats well, that’s where the flavor starts.
• Add the shrimp at the end so they don’t overcook.
• Use a good Cajun seasoning, homemade or store-bought, just make sure it’s got some kick.

Keyword Southern Jamabalaya Casserole

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My best,

JC