Description
One Pan Jambalaya is a flavorful and hearty dish packed with tender chicken, smoky andouille sausage, vegetables, and perfectly cooked rice all in one skillet. This classic Creole meal brings bold Cajun spices with a simple cooking method, making it an easy yet delicious dinner option.
Ingredients
Scale
Meat and Protein
- 1 pound andouille sausage, cut into ¼ 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
Dry Ingredients and Spices
- 2 tablespoons all-purpose flour
- 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)
Liquids and Fats
- 1 tablespoon oil (vegetable or canola oil)
- 2 tablespoons butter
- 14.5 ounce can diced tomatoes
- 2 1/2 cups low-sodium chicken broth
Instructions
- Heat oil and brown chicken: In a large skillet with a fitted lid, heat 1 tablespoon of oil over medium-high heat. Add the bite-size chicken pieces and cook, flipping once or twice, until browned on all sides but not cooked through. Remove the chicken to a bowl.
- Cook sausage: Add the sliced andouille sausage to the skillet and cook until browned on both sides. Remove and add to the bowl with the chicken.
- Sauté vegetables and make roux: Reduce heat to medium. Add 2 tablespoons butter and 2 tablespoons flour to the skillet. Stir well, scraping up any browned bits from the pan. Add chopped onion, garlic, celery, and bell pepper. Sauté for about 3 minutes until vegetables are slightly softened.
- Add spices, tomatoes, and broth: Stir in dried basil, Cajun seasoning, salt, black pepper, cayenne pepper, and the can of diced tomatoes. Mix well. Pour in 2 1/2 cups low-sodium chicken broth and add 1 1/4 cup long-grain white rice. Bring the mixture to a gentle boil.
- Combine meat and simmer: Return the reserved chicken and sausage to the skillet. Cover with the fitted lid, reduce heat to low, and cook for 20 minutes, allowing the rice to absorb the liquids and cook through.
- Rest and fluff: Remove the skillet from heat and keep covered. Let the jambalaya rest for 10 minutes. Then gently fluff the rice with a fork and let rest an additional 5 minutes before serving.
Notes
- Sausage substitution: Polska Kielbasa can be used instead of andouille for a milder flavor, especially good for kids.
- Shrimp option: Add jumbo uncooked shrimp at the same time as the rice to cook together or cook separately and mix in at the end.
- Gluten-free adaptation: Use gluten-free all-purpose flour in place of regular flour.
- Instant Pot variation available for faster cooking.
- For spicier jambalaya, increase the cayenne pepper amount to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 628 kcal
- Sugar: 4 g
- Sodium: 1222 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.4 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 148 mg
