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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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