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
Units
Scale
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
