Discover the magic of flavors with an exciting dish that has Louisiana roots while offering a delightful modern twist—our delectable One Pan Jambalaya. It’s a soulful, hearty meal that gathers family and friends around the table for reasons beyond the delicious taste. Easy to prepare, this savory dish will quickly become your go-to recipe for both comfort and convenience.
Why You’ll Love This Recipe
- All-in-One Simplicity: With everything cooked in one pan, it’s a breeze to whip up and clean afterward.
- Rich Flavors: The combination of Cajun spices enriches every bite, making it truly irresistible.
- Versatile Ingredients: You can easily customize it with your favorite vegetables or proteins.
- Time-Saving Delight: From prep to plate, this dish is ready in under an hour—perfect for busy weeknights.
Ingredients You’ll Need
This One Pan Jambalaya is crafted with simple yet essential ingredients that come together to create a symphony of flavors. Each component brings something unique to the table, from the heat of the andouille sausage to the soothing notes of basil.
- Oil: Provides the perfect base for sautéing and adds a subtle richness to the dish.
- Andouille Sausage: Adds a spicy, smoky depth that’s characteristic of this dish.
- Chicken Breasts: Tender protein that absorbs all the wonderful flavors around it.
- All-Purpose Flour: Helps to slightly thicken the sauce for a better consistency.
- Butter: Contributes to a creamy finish and golden-brown color.
- Yellow Onion: Provides a sweet, aromatic base essential for building flavors.
- Garlic: Intensifies the flavor profile with its pungent, delicious aroma.
- Celery: Adds a crisp texture and earthy taste.
- Green Bell Pepper: Contributes a gentle sweetness and vibrant color.
- Dried Basil, Cajun Seasoning, & Spices: These spices harmonize to create that classic jambalaya kick.
- Chicken Broth & Diced Tomatoes: Build the savory, juicy foundation of the dish.
- Long-Grain White Rice: Soaks up all the flavors and acts as the delicious, hearty core.
Variations
Feel free to make this One Pan Jambalaya your own! This recipe is ripe for experimentation and adaptation, whether accommodating dietary restrictions or personal taste preferences.
- Sausage Switch: Use Polska Kielbasa if you prefer a milder sausage or are cooking for a younger audience.
- Shrimp Add-In: Throw in some jumbo shrimp to make it a seafood jambalaya—either cook them with the rice or add pre-cooked ones at the end.
- Vegan Version: Replace the meats with an array of your favorite beans and vegetables for a hearty, plant-based meal.
- Spice It Up: Adjust the cayenne or Cajun seasoning according to your spice preference for a custom level of heat.
How to Make One Pan Jambalaya
Step 1: Sauté the Proteins
In your trusty skillet, heat some oil over medium-high heat. Add the chicken pieces, turning occasionally to achieve a beautiful golden brown on all sides without cooking completely. Remove them and repeat the process with the sausage, ensuring you get a deliciously crispy exterior. Keep them aside while you proceed to the next step.
Step 2: Sauté the Veggies
Reduce the pan heat to a medium level and introduce butter along with flour, stirring to capture those delicious brown bits at the bottom of the pan. Now, add the finely chopped onion, garlic, celery, and bell peppers. Sauté for a few minutes until the vegetables are tender and aromatic.
Step 3: Spice & Simmer
It’s time to add in the flavor powerhouse; toss in the basil, Cajun seasoning, diced tomatoes, salt, and pepper. Stir everything well before introducing the chicken broth and rice. Gently bring to a boil, then cover, reduce the heat, and let it simmer quietly for about 20 minutes. This is when everything gets cozy and melds together beautifully.
Step 4: Rest & Fluff
After removing the skillet from heat, keep the lid on to let it rest for 10 minutes, allowing the rice to finish cooking through steam. Then, gently fluff with a fork to mix in the savory juices, and let it rest for another 5 minutes to settle.
Pro Tips for Making One Pan Jambalaya
- Perfect Browning: For a richer flavor, ensure your proteins brown adequately. The fond left in the pan adds incredible depth to the dish.
- Right Rice: Use long-grain white rice for ideal texture—avoid quick-cooking or sushi rice as they alter the dish’s consistency.
- Make Ahead: Cook the sausage and chicken in advance to save time; simply refrigerate until you’re ready to assemble your jambalaya.
- Seasoning Control: Adjust the level of spices by varying Cajun seasoning and cayenne to suit your personal heat preference.
How to Serve One Pan Jambalaya
Garnishes
Top your One Pan Jambalaya with chopped fresh parsley or a sprinkle of green onions for a burst of color and flavor. A squeeze of fresh lemon juice can also brighten up the dish and cut through the richness beautifully.
Side Dishes
If you’re looking to complement this dish, consider serving it with a light side salad or steamed veggies for a balanced meal. Garlic bread or cornbread can add a comforting touch alongside the jambalaya.
Creative Ways to Present
For a stunning presentation at a dinner party, serve the jambalaya in individual lidded mini skillets. Alternatively, plate it on a large platter with garnishes scattered over the top for a rustic, communal dining experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover One Pan Jambalaya in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop and meld, making for a delicious, easy-to-heat meal later on.
Freezing
To freeze, allow the jambalaya to cool completely, then transfer it into freezer-safe containers. This dish can be frozen for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the jambalaya over low heat on the stove, adding a splash of broth or water if needed to prevent it from drying out. Alternatively, you can reheat in the microwave in short intervals, stirring in between.
FAQs
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Can I make this jambalaya vegetarian?
Absolutely! Replace the meat with a medley of vegetables and beans, and use vegetable broth to keep it flavorful and satisfying.
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What can I use if I don’t have Cajun seasoning?
If you’re out of Cajun seasoning, try a combination of paprika, garlic powder, onion powder, thyme, and cayenne pepper to achieve a similar flavor profile.
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Is this recipe gluten-free?
By swapping out the all-purpose flour for a gluten-free alternative, you can easily make this recipe gluten-free.
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Can I make this in an Instant Pot?
Yes, you can adapt this recipe for the Instant Pot by using the sauté function for browning and cooking under pressure for only about 8 minutes with a natural release.
Final Thoughts
This delicious One Pan Jambalaya has a way of bringing people together and warming hearts as well as taste buds. I invite you to make it the star of your next meal—it’s not just a dish, but an experience. Enjoy every flavorful bite!
Print
One Pan Jambalaya Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Louisiana / Creole
Description
This one-pan jambalaya is a flavorful and hearty Louisiana-inspired dish featuring seasoned chicken, sausage, vegetables, rice, and spices all cooked together in a single skillet for easy cleanup and robust flavor.
Ingredients
Meat and Oil
- 1 Tablespoon vegetable or canola oil
- 1 pound andouille sausage, sliced into 1/4 inch pieces
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Dried and Fresh Herbs & Spices
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter
- 1 teaspoon dried basil
- 1 1/2 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional, for added spice)
Vegetables
- 1 yellow or white onion, chopped
- 4 green onions, chopped (for garnish)
- 4 cloves garlic, minced
- 3 ribs celery, chopped
- 1 green bell pepper, chopped
Canned and Broth
- 14.5 ounce can diced tomatoes
- 2 1/2 cups low-sodium chicken broth
- 1 1/4 cup long-grain white rice
Instructions
- Sauté Chicken: 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 do not cook through. Remove to a bowl.
- Sauté Sausage: Add the sliced sausage to the skillet and cook until browned on both sides. Transfer to the bowl with the chicken.
- Make Roux: Reduce heat to medium, add butter and flour to the skillet, stirring well to create a roux, scraping up browned bits from the bottom.
- Sauté Vegetables: Add chopped onion, garlic, celery, and bell peppers to the skillet, sauté for about 3 minutes until softened.
- Add Spices and Tomatoes: Stir in dried basil, Cajun seasoning, diced tomatoes, salt, and black pepper, mixing well.
- Add Liquids and Rice: Pour in chicken broth and add rice; bring to a gentle boil. Return the cooked chicken and sausage to the skillet, stirring to combine.
- Simmer: Cover the pan with a fitted lid, reduce the heat to low, and simmer for 20 minutes until the rice is tender and broth is absorbed.
- Rest and Fluff: Remove from heat and let rest, covered, for 10 minutes. Gently fluff with a fork, cover again, and rest for an additional 5 minutes.
- Serve: Garnish with chopped green onions before serving.
Notes
- Sausage: You can substitute Polska Kielbasa if desired, especially for a milder flavor suitable for kids.
- Shrimp: Add uncooked jumbo shrimp during the last 10 minutes of cooking or separately sauté and stir in at the end.
- Gluten-free: Use gluten-free all-purpose flour as a substitute if needed.
- Adjust spice level by adding more cayenne pepper for extra heat.
- This dish is best served hot and can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1/6 of the recipe
- 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
