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
Units
Scale
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
