Description
This One Pan Jambalaya recipe is a flavorful and hearty dish featuring tender chicken, spicy andouille sausage, and a medley of vegetables cooked with rice and Cajun seasonings all in one skillet. Perfect for a satisfying weeknight dinner with minimal cleanup.
Ingredients
Scale
Proteins
- 1 pound andouille sausage, cut into ¼ inch thick slices
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
Vegetables & 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
Seasonings & Spices
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- ½ 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
- 14.5 ounce can diced tomatoes
- 2 1/2 cups low-sodium chicken broth
- 1 1/4 cup long-grain white rice
Instructions
- Brown the Chicken: In a large skillet with a fitted lid, heat 1 tablespoon of oil over medium-high heat. Once hot, add the bite-size chicken pieces and cook, flipping once or twice, until browned on all sides but not cooked through. Remove chicken to a bowl.
- Cook the Sausage: Add the andouille sausage slices to the same skillet and cook until browned on both sides. Remove to the bowl with the chicken.
- Prepare the Roux and Vegetables: Reduce heat to medium and add 2 tablespoons butter and 2 tablespoons all-purpose flour to the pan. Stir well, scraping up any browned bits from the pan to create a light roux. Then add chopped onion, garlic, celery, and green bell pepper and sauté for 3 minutes until softened.
- Add Seasonings and Tomatoes: Stir in dried basil, Cajun seasoning, kosher salt, black pepper, cayenne pepper (if using), and the diced tomatoes. Mix thoroughly to combine all ingredients.
- Add Broth and Rice: Pour in 2 1/2 cups of low-sodium chicken broth and add 1 1/4 cups long-grain white rice. Bring the mixture to a gentle boil.
- Combine and Simmer: Return the browned chicken and sausage to the skillet. Reduce heat to low, cover with a fitted lid, and cook for 20 minutes, allowing the rice to absorb the liquid and the flavors to meld.
- Rest and Fluff: Remove the pan from heat and keep covered to rest for 10 minutes. Then gently fluff the jambalaya with a fork and let it rest an additional 5 minutes before serving.
Notes
- Sausage: Substitute Polska Kielbasa for a milder flavor suitable for kids.
- Shrimp: Add jumbo uncooked shrimp at the same time as the rice for a seafood twist, or cook shrimp separately and add at the end.
- Instant Pot Option: This recipe can be adapted for the Instant Pot for quicker cooking.
- Gluten-Free Adaptation: Use gluten-free all-purpose flour to make this recipe gluten-free.
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
