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4.8 from 7 reviews

A flavorful and hearty One Pan Jambalaya featuring tender chicken, spicy andouille sausage, aromatic vegetables, and perfectly cooked rice all in one skillet. This classic Cajun dish is easy to prepare and delivers a comforting, spicy meal in under an hour.

Ingredients

Meats

  • 1 pound andouille sausage, cut into ¼ inch thick slices
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size 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

Pan Ingredients

  • 1 tablespoon vegetable or canola oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Spices & Seasonings

  • 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, add more for spice if desired)

Other Ingredients

  • 14.5 ounce can diced tomatoes
  • 2 1/2 cups low-sodium chicken broth
  • 1 1/4 cup long-grain white rice

Instructions

  1. Brown Chicken: In a large skillet with a fitted lid, heat 1 tablespoon oil over medium-high heat. Once 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.
  2. Cook Sausage: In the same skillet, add the sausage slices and cook until browned on both sides. Remove the sausage to the bowl with the chicken.
  3. Sauté Vegetables: Reduce heat to medium. Add 2 tablespoons butter and 2 tablespoons flour to the pan, stirring well to combine and scraping up any browned bits from the pan. Add the chopped onion, garlic, celery, and bell pepper, sautéing for about 3 minutes until vegetables are softened.
  4. Add Spices and Liquids: Stir in dried basil, Cajun seasoning, diced tomatoes, salt, black pepper, and optional cayenne pepper. Mix well to combine all ingredients.
  5. Add Broth and Rice: Pour in 2 1/2 cups chicken broth and add the rice. Bring the mixture to a gentle boil.
  6. Combine and Cook: Return the browned chicken and sausage to the skillet. Reduce heat to low, cover with the fitted lid, and cook for 20 minutes until rice is tender and liquid is absorbed.
  7. Rest and Fluff: Remove the pan from heat and let it rest with the lid on for 10 minutes. Then gently fluff the jambalaya with a fork and let rest an additional 5 minutes before serving.

Notes

  • Sausage: Substitute Polska Kielbasa for a milder flavor, especially for kids.
  • Shrimp: Add jumbo uncooked shrimp with the rice to cook together or prepare shrimp separately and add at the end.
  • Gluten-Free Adaptations: Use gluten-free all-purpose flour to make the dish gluten-free.
  • Instant Pot Variation: This recipe can be adapted for Instant Pot cooking to reduce stovetop time.

Nutrition

Find it online: https://mcloo.com/cajun-jambalaya-with-chicken-and-sausage-recipe/