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
Units
Scale
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
