One Pan Jambalaya Recipe

Introduction

One Pan Jambalaya is a flavorful, hearty dish that combines tender chicken, spicy andouille sausage, and fragrant rice all cooked together in a single skillet. Perfect for a satisfying weeknight meal, it brings a taste of Louisiana straight to your table with minimal cleanup.

Ingredients

• 1 Tablespoon oil (vegetable or canola oil)
• 1 pound andouille sausage, cut into 1/4 inch thick slices
• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tablespoons all-purpose flour
• 2 Tablespoons butter
• 1 yellow or white onion, chopped
• 4 green onions, chopped
• 4 cloves garlic, finely minced
• 3 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 1/2 teaspoon dried basil
• 1 1/2 teaspoon Cajun seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper (optional, add more for spice, if desired)
• 14.5 ounce can diced tomatoes
• 2 1/2 cups low-sodium chicken broth
• 1 1/4 cup long-grain white rice

Instructions

1. Step 1: In a large skillet with a fitted lid, heat the oil over medium-high heat. Once hot, add the chicken pieces and cook, flipping once or twice, until browned on all sides but not fully cooked through. Remove the chicken to a bowl. Next, add the sliced sausage to the skillet and cook until browned on both sides. Add the sausage to the bowl with the chicken.
2. Step 2: Reduce the heat to medium. Add the butter and flour to the pan, stirring well and scraping up any browned bits from the bottom.
3. Step 3: Add the chopped onion, garlic, celery, and green bell pepper to the pan. Sauté for about 3 minutes until the vegetables start to soften.
4. Step 4: Stir in the dried basil, Cajun seasoning, diced tomatoes, salt, pepper, and cayenne pepper if using. Mix well to combine all the flavors.
5. Step 5: Pour in the chicken broth and add the rice. Bring the mixture to a gentle boil, then return the reserved chicken and sausage to the pan.
6. Step 6: Reduce the heat to low, cover the pan with the fitted lid, and cook for 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Step 7: Remove the skillet from heat and let it rest with the lid on for 10 minutes. Then gently fluff the jambalaya with a fork and let rest for another 5 minutes before serving.

Tips & Variations

• Use smoked sausage if you can’t find andouille for a similar smoky flavor.
• For a vegetarian version, omit the meats and add extra vegetables like mushrooms and zucchini.
• Adjust the cayenne pepper to control the heat level to your preference.
• Serve with chopped green onions or fresh parsley for added freshness.

Storage

Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water to loosen the rice if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. It’s best to pre-cook the brown rice or adjust the cooking time accordingly.

Is andouille sausage necessary for authentic flavor?

While andouille gives the classic smoky, spicy kick, you can substitute with smoked kielbasa or another smoked sausage if andouille is unavailable.

One Pan Jambalaya Recipe

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★★★★★

4.8 from 111 reviews

• Author: Aiden
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This One Pan Jambalaya is a flavorful, hearty dish combining smoky andouille sausage, tender chicken, and a medley of fresh vegetables simmered with Cajun seasonings and rice. Perfect for a comforting weeknight meal, it comes together quickly in just one skillet, making cleanup easy and allowing the flavors to meld beautifully.

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Ingredients

Scale 1x2x3x

Meat and Protein

• 1 pound andouille sausage, cut into 1/4 inch thick slices
• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces

Vegetables and Aromatics

• 1 yellow or white onion, chopped
• 4 green onions, chopped
• 4 cloves garlic, finely minced
• 3 ribs celery, chopped
• 1 green bell pepper, chopped

Liquids and Canned Goods

• 14.5 ounce can diced tomatoes
• 2 1/2 cups low-sodium chicken broth

Dry Ingredients and Seasonings

• 1 1/4 cup long-grain white rice
• 1 1/2 teaspoon dried basil
• 1 1/2 teaspoon Cajun seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper (optional, add more for spice if desired)

Other

• 1 Tablespoon vegetable or canola oil
• 2 Tablespoons all-purpose flour
• 2 Tablespoons butter

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Instructions

1. Brown the meat: Heat oil in a large skillet with a fitted lid over medium-high heat. Add the chicken pieces and cook, flipping occasionally until browned on all sides but not cooked through. Remove chicken to a bowl. Next, add the sliced andouille sausage to the skillet and cook until browned on both sides. Remove sausage and add to the bowl with the chicken.
2. Sauté the vegetables: Reduce the heat to medium. Add butter and flour to the same skillet, stirring well and scraping up any browned bits from the bottom. Add chopped onion, garlic, celery, and bell pepper to the pan. Sauté the vegetables for about 3 minutes until they soften.
3. Add seasonings and liquids: Stir in dried basil, Cajun seasoning, diced tomatoes, kosher salt, fresh ground black pepper, and optional cayenne pepper until well combined. Pour in the chicken broth and add the rice. Bring the mixture to a gentle boil.
4. Simmer with meat: Return the browned chicken and sausage to the skillet. Reduce heat to low, cover with the fitted lid, and cook for 20 minutes, allowing the rice to absorb the liquid and the meats to cook through.
5. Rest and serve: Remove the skillet from heat, keep the lid on, and let the jambalaya rest for 10 minutes. Then, gently fluff the rice with a fork and rest for an additional 5 minutes before serving. This resting step helps the flavors meld and ensures perfect texture.

Notes

• For spicier jambalaya, increase the cayenne pepper to your preference.
• You can substitute chicken thighs for breasts for a juicier texture.
• Andouille sausage is traditional and adds a smoky flavor, but you can use smoked sausage if unavailable.
• Use low-sodium chicken broth to better control the saltiness of the dish.
• Ensure rice is long-grain white to achieve the perfect texture; other rice types may alter cooking time and consistency.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun/Creole

Keywords: Jambalaya, One Pan Meal, Cajun, Andouille Sausage, Chicken, Rice, Easy Dinner, Skillet Recipe