Description
This Oven Baked Jambalaya features fluffy, reddish-orange long-grain rice, charred plant-based protein, and succulent seared shrimp. A foolproof one-pot Dutch oven meal that delivers authentic Creole flavor with perfect texture every time.
Ingredients
Scale
- 2 cups (400g) Long-grain white rice (Rinsed thoroughly)
- 1 lb (450g) Large shrimp (Peeled and deveined)
- 12 oz (340g) Plant-based smoky protein links (Sliced into rounds)
- 1 cup (150g) Onion (Diced)
- 1 cup (150g) Green bell pepper (Diced)
- 0.5 cup (75g) Celery (Diced)
- 2 tbsp (32g) Tomato paste
- 3.5 cups (840ml) Chicken stock (Low sodium)
- 2 tbsp (30g) Creole seasoning
- 0.5 cup (50g) Green onions (Sliced for garnish)
Instructions
- Step: Preheat oven to 350°F (175°C).
- Step: In a Dutch oven, brown the plant-based protein rounds in a little oil until charred. Remove and set aside.
- Step: Sear the shrimp for 60 seconds per side until pink and opaque. Set aside.
- Step: Sauté the onion, bell pepper, and celery in the same pot until translucent.
- Step: Stir in the tomato paste and Creole seasoning, cooking for 2 minutes.
- Step: Add the rice and toast for 2-3 minutes.
- Step: Pour in the chicken stock, scrape the bottom of the pot, and stir in the plant-based protein.
- Step: Cover and bake for 25-30 minutes.
- Step: Remove from oven, tuck the shrimp into the rice, and replace the lid for 5 minutes.
- Step: Fluff with a fork, garnish with green onions, and serve.
Notes
Always rinse the rice to ensure the grains stay separate and fluffy. Use a high-quality stock to ensure depth of flavor.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Dinner
- Method: Baking
- Cuisine: American, Cajun, Creole
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: jambalaya, oven baked, creole, cajun, one pot, rice, shrimp