If the idea of savoring a cozy, flavorful dish makes you excited, then our delightful One Pan Jambalaya is just what you’re looking for! This recipe captures the vibrant flavors of the New Orleans classic but with a simplified, one-pan method that’s perfect for busy weeknights. Imagine a symphony of perfectly spiced meats and tender rice mingling effortlessly in your skillet. Trust me, this is one dish you’ll want to make again and again.
Why You’ll Love This Recipe
- Minimal Cleanup: Everything cooks in one pan, making cleanup a breeze!
- Bursting with Flavor: Each bite is a delightful mix of spices and hearty ingredients.
- Perfect for Gatherings: This Jambalaya is sure to impress any crowd with its vibrant taste and presentation.
- Versatile Ingredients: Easily adapt the recipe to cater to your dietary preferences.
Ingredients You’ll Need
The beauty of One Pan Jambalaya is in its simple ingredients that pack a punch of flavor and texture. Each component, from the spicy andouille sausage to the aromatic herbs, plays a vital role in creating a dish that’s as colorful as it is delicious.
- Oil: Use either vegetable or canola oil as a neutral base to start your cooking.
- Andouille Sausage: This is where a lot of your flavor will come from, bringing in that irresistible smokiness.
- Chicken Breasts: Boneless and skinless, these will be juicy and tender when cooked just right.
- All-purpose Flour: Helps in thickening our dish slightly, adding a comforting texture.
- Butter: Adds a rich, luxurious depth to the flavor profile.
- Onions, Celery, and Bell Pepper: Known as the holy trinity of Cajun cooking, these veggies are essential.
- Garlic: Infuses the dish with a warm, aromatic element.
- Dried Basil and Cajun Seasoning: These bring authentic Cajun spices and herbal notes to the dish.
- Diced Tomatoes: Adds acidity and a burst of freshness.
- Long-grain White Rice: Soaks up all those wonderful flavors while staying fluffy and separate.
Variations
One Pan Jambalaya is wonderfully versatile, allowing you to mix and match ingredients based on what you have on hand or personal dietary choices. It’s perfect for experimenting and finding the perfect flavor combination for your taste buds.
- Sausage Swap: If you prefer things milder, opt for Polska Kielbasa sausage to tame the spice levels.
- Seafood Addition: Add shrimp during the last few minutes of cooking for a delightful seafood twist.
- Vegetarian Jambalaya: Skip the meats altogether and add more veggies like zucchini or mushrooms for a plant-based version.
- Gluten-Free: Simply swap the flour with a gluten-free alternative to cater to dietary needs.
How to Make One Pan Jambalaya
Step 1: Sauté the Proteins
In a large skillet with a fitted lid, warm up the oil on medium-high heat. Add in your seasoned chicken pieces and sear them, flipping only once or twice for an even brown. Transfer them to a bowl once done. Now, toss in the sausage slices, allowing them to char slightly on each side to enhance their flavor. These should join the chicken in the bowl afterwards.
Step 2: Create the Flavor Base
Reduce the heat to medium and melt butter in the remaining juices, adding flour to whisk into a smooth roux. Toss in the onions, garlic, celery, and green bell peppers, allowing them to soften and release their wonderful aroma. This should be a colorful, aromatic base that sets the stage for your Jambalaya.
Step 3: Build the Dish
Add in the basil, Cajun seasoning, diced tomatoes, salt, and pepper, stirring everything to combine beautifully. Pour in the chicken broth, and bring the mixture to a gentle boil. Add your long-grain rice and simmer gently, ensuring everything is evenly distributed. Finally, return the browned meats to the pan.
Step 4: Cook and Rest
Lower the heat, cover, and let it all cook together for 20 minutes. Once done, remove from the heat, keeping the lid on for an additional 10 minutes. This resting period allows the rice to perfectly absorb the flavors. Gently fluff with a fork, serving hot with your favorite garnishes.
Pro Tips for Making One Pan Jambalaya
- Flavor Infusion: Searing the meats initially helps lock in flavors that infuse the whole dish as it simmers.
- Rice Perfection: Rinse the rice under cold water to remove excess starch and ensure it cooks up fluffy and separate.
- Right Tools: Use a heavy-bottomed skillet with a tight-fitting lid to maintain the heat and moisture needed for optimal cooking.
- Spice Level: Adjust the spice by adding or reducing the cayenne pepper, customizing the heat to your liking.
How to Serve One Pan Jambalaya
Garnishes
Top your One Pan Jambalaya with freshly chopped parsley or green onions for a burst of color and added freshness. For a zesty kick, add a dash of lemon juice or serve with lemon wedges on the side.
Side Dishes
Accompany your Jambalaya with a simple side salad dressed in a tangy vinaigrette or crusty bread to soak up the savory juices. For an extra starch, a side of creamy mashed potatoes or steamed vegetables works beautifully.
Creative Ways to Present
Serve your Jambalaya in colorful bowls or rustic pottery to enhance the dish’s vibrant and earthy presentation. For a dinner party vibe, consider serving individual portions in mini cast-iron skillets to keep things hot and visually stunning.
Make Ahead and Storage
Storing Leftovers
Place any leftover Jambalaya in an airtight container and store it in the refrigerator for up to 3 days. This dish holds up well, often tasting even better after the flavors have melded together.
Freezing
Jambalaya freezes well and can be kept in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating to enjoy a quick and hearty meal later on.
Reheating
To reheat, gently warm the Jambalaya on the stovetop over medium heat, adding a splash of chicken broth if needed to loosen the rice. Alternatively, you can microwave it in a covered dish, stirring halfway through for even heating.
FAQs
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Can I make One Pan Jambalaya spicier?
Absolutely! To increase the heat, add more cayenne pepper or toss in some chopped jalapeños for an extra kick.
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Is there a vegetarian version of Jambalaya?
Yes, you can replace the meats with extra vegetables and perhaps add some chickpeas or tofu for protein.
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What’s the best type of rice for Jambalaya?
Long-grain white rice is ideal as it stays fluffy and absorbs all the flavors without becoming mushy.
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Can I use brown rice instead of white rice?
You can, but remember that brown rice will require a longer cooking time and potentially more liquid.
Final Thoughts
This One Pan Jambalaya is a feast not only for the eyes but also for the soul. With its ease of preparation and tantalizing flavors, it’s a recipe that deserves a place in your culinary repertoire. So grab a pan, gather your ingredients, and treat yourself and loved ones to this delightful dish. Bon appétit!
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One Pan Jambalaya Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana / Cajun
Description
This One Pan Jambalaya is a hearty, flavorful dish that combines seasoned sausage, tender chicken, vegetables, rice, and bold Cajun spices all cooked together in a single skillet for easy cleanup and maximum taste. Perfect for a comforting weeknight dinner or entertaining guests, it offers a balanced mix of proteins and vegetables with a touch of heat and spice.
Ingredients
Meat & Base
- 1 tablespoon vegetable or canola oil
- 1 pound andouille sausage, sliced into 1/4 inch pieces
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized 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
Spices & seasonings
- 1.5 teaspoon dried basil
- 1.5 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper (optional, add more for extra spice)
Tomatoes & Liquids
- 14.5 oz can diced tomatoes (undrained)
- 2 1/2 cups low-sodium chicken broth
Other
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 1/4 cup long-grain white rice
Instructions
- Prepare the skillet: 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 to brown on all sides, but don’t cook the chicken through. Remove chicken to a bowl.
- Cook sausage: Add the sliced sausage to the skillet and cook until browned on both sides, about 3-4 minutes. Transfer sausage to the bowl with the chicken.
- Create the roux and sauté vegetables: Reduce heat to medium. Add butter and flour to the skillet, stirring well, scraping up browned bits. Sauté onion, garlic, celery, and bell pepper for about 3 minutes until fragrant and slightly softened.
- Add spices and liquids: Stir in dried basil, Cajun seasoning, diced tomatoes, salt, and black pepper. Mix well to combine. Pour in chicken broth and add rice. Bring the mixture to a gentle boil.
- Combine and cook: Return the browned chicken and sausage to the skillet. Reduce heat, cover with a fitted lid, and simmer for about 20 minutes until rice is tender and liquid is absorbed.
- Rest and serve: Remove from heat, keep lid on, and let rest for 10 minutes. Fluff the jambalaya with a fork, then let it rest for an additional 5 minutes before serving.
Notes
- Sausage: Substitute Polska Kielbasa sausage if preferred for milder flavor.
- Shrimp: Uncooked jumbo shrimp can be added at the same time as the rice or cooked separately and added at the end for extra seafood flavor.
- Adaptations: Use gluten-free all-purpose flour for gluten-free version.
Nutrition
- Serving Size: 1 cup (about 277g)
- Calories: 628 kcal
- Sugar: 4 g
- Sodium: 1222 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.4 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 148 mg
