Description
This One Pan Jambalaya is a flavorful and hearty dish combining tender chicken, spicy andouille sausage, and aromatic vegetables, all cooked together with rice and Cajun seasonings in a single skillet. Perfect for a comforting dinner with minimal cleanup.
Ingredients
Scale
Meat
- 1 pound andouille sausage, cut into ¼ inch thick slices
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
Vegetables
- 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 & Seasonings
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 1/4 cup long-grain white rice
Liquids & 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
- Brown the chicken: Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning once or twice, until browned on all sides but not cooked through. Remove chicken to a bowl.
- Cook the sausage: Add sausage slices to the skillet and cook until browned on both sides. Remove and add to the bowl with the chicken.
- Make the roux and sauté vegetables: Reduce heat to medium. Add butter and flour to the skillet; stir well while scraping up browned bits from the bottom. Add onion, garlic, celery, and bell pepper, sautéing for 3 minutes until softened.
- Add seasonings and liquids: Stir in dried basil, Cajun seasoning, diced tomatoes, salt, black pepper, and cayenne pepper if using. Pour in chicken broth and add rice. Bring the mixture gently to a boil.
- Combine and cook: Return the browned chicken and sausage to the pan. Reduce heat to low, cover with a fitted lid, and cook for 20 minutes until rice is tender and liquid is absorbed.
- Rest and fluff: Remove from heat, keep lid on, and let the jambalaya rest for 10 minutes. Then gently fluff with a fork and rest another 5 minutes before serving.
Notes
- Sausage substitution: Polska Kielbasa can be used for a milder flavor, suitable for kids.
- Shrimp variation: Add jumbo uncooked shrimp at the same time as rice for cooking together or cook separately and add at the end.
- Gluten-free adaptation: Use gluten-free all-purpose flour instead of regular flour for those sensitive to gluten.
- For a quicker version, you can adapt this recipe for an Instant Pot.
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
