Description
One Pan Jambalaya is a flavorful, comforting dish combining browned chicken, andouille sausage, vegetables, and rice in a single skillet. This classic Cajun-inspired meal is seasoned with basil, Cajun spices, and cayenne pepper for a perfect balance of heat and aroma, making it a satisfying main course ideal for family dinners.
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 Seasonings
- 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
- ½ 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 until hot. Add the 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 same skillet and cook until browned on both sides. Remove the sausage to the bowl with the chicken.
- Sauté vegetables and prepare roux: Reduce heat to medium. Add 2 tablespoons butter and 2 tablespoons all-purpose flour to the skillet, stirring well and scraping up any browned bits. Add the chopped onion, garlic, celery, and bell pepper, sautéing for 3 minutes until softened.
- Add spices and liquids: Stir in 1 1/2 teaspoons dried basil, 1 1/2 teaspoons Cajun seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Then add the canned diced tomatoes and 2 1/2 cups low-sodium chicken broth, stirring to combine. Bring the mixture to a gentle boil.
- Add rice and meat: Add 1 1/4 cups long-grain white rice to the skillet, followed by the reserved chicken and sausage.
- Simmer covered: Reduce heat to low, cover the skillet with a fitted lid, and cook for 20 minutes without lifting the lid, allowing the rice to absorb the broth.
- Rest and fluff: Remove the skillet from heat and let it rest, covered, for 10 minutes. Then gently fluff the jambalaya with a fork and rest for an additional 5 minutes before serving.
Notes
- Sausage substitution: Polska Kielbasa can replace andouille sausage for a milder flavor, great for kids.
- Shrimp variation: Add jumbo uncooked shrimp at the same time as the rice for a seafood twist or cook shrimp separately and stir in at the end.
- Gluten-free adaptation: Use gluten-free all-purpose flour instead of regular flour.
- For an Instant Pot version, adjust cooking method and times accordingly.
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
