If you’ve ever dreamed of savoring the vibrant flavors of Louisiana in a fuss-free way, this One Pan Jambalaya is exactly what your culinary fantasies are made of. It combines smoky sausage, juicy chicken, and perfectly seasoned rice all in a single skillet, making it an easy and delicious dish perfect for any night of the week.
Why You’ll Love This Recipe
- One-Pan Wonder: Less clean-up means more time to relax and enjoy your meal.
- Flavor Explosion: A single dish packed with layers of flavor from smoky sausage to fresh veggies.
- Customizable Spice Levels: Adjust the heat to your liking, making it perfect for family dining.
- Weeknight Friendly: Ready in under an hour, it’s an ideal recipe for busy nights.
Ingredients You’ll Need
The ingredients for this One Pan Jambalaya are delightfully straightforward, yet each plays a crucial role. From the spicy kick of the andouille sausage to the aromatic punch of the fresh bell peppers, every ingredient adds its own charm to the dish.
- Oil: A light oil like vegetable or canola helps in achieving that perfectly browned texture on the chicken and sausage.
- Andouille Sausage: Offers a smoky, spicy flavor that forms the backbone of the dish. Consider substituting with kielbasa for a milder taste.
- Chicken Breast: Provides a tender bite and absorbs all those wonderful spices.
- All-Purpose Flour: Helps to create a flavorful roux that thickens the dish.
- Butter: Adds richness and depth.
- Onions and Garlic: Classic aromatics that give a hearty base flavor.
- Celery and Bell Pepper: Provide a crisp texture and fresh taste. Essential for that authentic jambalaya experience.
- Cajun Seasoning: The spice blend that ties everything together with a touch of heat and lots of flavor.
- Rice: The heart of the dish, soaking up the delicious juices and spices.
Variations
While this One Pan Jambalaya recipe hits all the right notes, it’s also incredibly adaptable to suit different tastes and dietary preferences. Here’s how you can shake things up.
- Seafood Jambalaya: Add shrimps alongside the rice for an oceanic twist.
- Vegetarian Delight: Skip the meat and double up on the veggies or add beans for added protein.
- Spice Scale: Adjust the cayenne to your heat preference or omit it for a milder version.
- Mashed Avocado Topper: Add a dollop of mashed avocado on top for extra creaminess.
How to Make One Pan Jambalaya
Step 1: Brown the Meats
Begin by adding oil to a large skillet over medium-high heat. Add your chunks of chicken and sausage, allowing them to brown on all sides. This step adds depth to the overall flavor, so don’t rush it! Once browned, remove the meat and set it aside.
Step 2: Sauté Vegetables and Build the Base
In the same skillet, melt the butter and sprinkle in the flour to form a roux. Toss in the chopped onions, garlic, celery, and green pepper. Sauté them to release their flavors, scraping up the delicious browned bits from the pan.
Step 3: Add Spices and Tomatoes
Introduce the basil, Cajun seasoning, salt, and pepper to your aromatic vegetables, followed by the diced tomatoes. Stir everything well to coat the veggies evenly and bring a vibrant red hue to the mix.
Step 4: Simmer with Rice and Broth
Pour in the chicken broth and add rice, bringing the mixture to a gentle boil. Reintroduce the chicken and sausage, cover with a lid, and let it all simmer down, infusing each grain of rice with irresistible flavors.
Step 5: Rest and Serve
Once cooked, allow your One Pan Jambalaya to rest—lid on—for about 10 minutes. Fluff with a fork gently and rest for another few minutes. This final step ensures your rice is perfectly tender and ready to serve.
Pro Tips for Making One Pan Jambalaya
- Roux Mastery: The roux is key for thickening the jambalaya and adding flavor, so be sure to stir until it’s a beautiful golden-brown.
- Rice Timing: Keep an eye on the rice to prevent it from overcooking. The resting time helps achieve the perfect texture.
- Spice Play: Always taste and adjust the spice levels before the final simmer to tailor the heat to your preference.
- Saute Success: Let the veggies sweat out their natural juices by sautéing them slowly to deepen the flavor profile.
How to Serve One Pan Jambalaya
Garnishes
Top your jambalaya with a sprinkle of chopped green onions for a fresh burst of color and flavor. A squeeze of fresh lemon juice just before serving might sound unconventional, but it brightens up the dish beautifully.
Side Dishes
This hearty dish pairs well with a light green salad or some crusty garlic bread. If you’re looking to double down on Southern comfort, serve it alongside cornbread for a truly satisfying meal.
Creative Ways to Present
For a fun twist, serve the jambalaya in individual ramekins or on a large platter garnished with extra sliced sausages and fresh herbs. This approach not only makes it visually appealing but also portion-perfect.
Make Ahead and Storage
Storing Leftovers
Transfer cooled jambalaya into an airtight container and store it in the refrigerator for up to 3 days. This method ensures the rice doesn’t continue cooking and maintains its integrity.
Freezing
For a longer storage option, place your cooled jambalaya in a freezer-safe container, and it’ll keep well for up to 2 months. Make sure to defrost it overnight in the fridge before reheating.
Reheating
When it’s time to enjoy your leftovers, reheat the jambalaya in a pan over medium heat. Add a splash of chicken broth to revive the moisture and flavor while it warms through.
FAQs
-
Can I use brown rice instead of white rice?
Yes, brown rice can be used, though you may need to adjust the cooking time and the amount of liquid to ensure the rice is fully cooked.
-
Is there a vegetarian version of this One Pan Jambalaya?
Absolutely! Skip the meats and add more vegetables like okra or mushrooms, and perhaps a can of chickpeas for added protein.
-
What should I do if my dish is too spicy?
If the jambalaya turns out too spicy, serve it with plain yogurt or sour cream on the side to balance the heat.
-
Can I prepare this dish in an Instant Pot?
Yes, the dish can be adapted for an Instant Pot. Use the sauté function for browning, and then pressure cook the ingredients following the directions but with adjusted liquid ratios.
Final Thoughts
With its array of textures, bold flavors, and the sheer ease of preparation, this One Pan Jambalaya is a must-try. Embrace the spirit of New Orleans and treat your taste buds to a festival of deliciousness. Share this delightful dish with your loved ones, and enjoy making it your own!
Print
One Pan Jambalaya Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Creole
Description
Enjoy a hearty and flavorful one-pan jambalaya that’s easy to make and packed with savory sausage, tender chicken, and flavorful rice, all cooked together in a single skillet for minimal cleanup and maximum taste.
Ingredients
Meat and Oil
- 1 Tablespoon vegetable or canola oil
- 1 pound andouille sausage, sliced into 1/4 inch thick pieces
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
Dry Ingredients & Seasonings
- 2 Tablespoons all-purpose flour
- 1 1/2 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 extra spice)
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
Liquids & Canned Goods
- 14.5-ounce can diced tomatoes
- 2 1/2 cups low-sodium chicken broth
Starches & Fats
- 1 1/4 cup long-grain white rice
- 2 Tablespoons butter
Instructions
- Cook chicken: In a large skillet with a fitted lid, heat the oil over medium-high. Once hot, add the chicken pieces and cook, flipping once or twice, until browned on all sides but not cooked through. Remove to a bowl.
- Cook sausage: Add the sliced sausage to the skillet and cook until browned on both sides, then add to the bowl with the chicken.
- Make roux and sauté vegetables: Reduce heat to medium. Add butter and flour to the skillet, stirring constantly to create a roux and scraping up browned bits. Once smooth, add chopped onion, garlic, celery, and bell pepper. Sauté for about 3 minutes until fragrant and slightly softened.
- Add seasonings and tomatoes: Stir in dried basil, Cajun seasoning, diced tomatoes, salt, and pepper until well combined.
- Add liquids and rice: Pour in chicken broth. Add the rice and stir to combine. Bring mixture to a gentle boil.
- Simmer: Return the cooked chicken and sausage to the skillet. Cover with a fitted lid, reduce heat to low, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
- Rest and serve: Remove from heat and let rest, covered, for 10 minutes. Fluff gently with a fork. Cover again and rest for 5 minutes before serving for best texture.
Notes
- Sausage: Polka Kielbasa can be used as a milder alternative for children.
- Shrimp Addition: Raw or thawed cooked shrimp can be added during the last 5-7 minutes of cooking for an extra seafood touch.
- Gluten-Free: Use gluten-free all-purpose flour as a substitute.
- Cooking Variation: This recipe can also be made in an Instant Pot by adjusting timing accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 628 kcal
- Sugar: 4g
- Sodium: 1222mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.4g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 148mg
