Description
A flavorful and hearty One Pan Jambalaya featuring tender chicken, smoky andouille sausage, and aromatic vegetables simmered together with rice and Cajun spices for an authentic Southern meal that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
Meat and Sausage
- 1 pound andouille sausage, cut into ¼ inch thick slices
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
Vegetables
- 1 yellow or white onion, chopped
- 4 green onions, chopped
- 4 cloves garlic, finely minced
- 3 ribs celery, chopped
- 1 green bell pepper, chopped
Spices and 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)
Liquids and Grains
- 14.5 ounce can diced tomatoes
- 2 1/2 cups low-sodium chicken broth
- 1 1/4 cup long-grain white rice
Other
- 1 Tablespoon oil (vegetable or canola oil)
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter
Instructions
- Brown the Chicken: In a large skillet with a fitted lid, heat oil over medium-high heat. Add chicken pieces and cook, turning occasionally, until browned on all sides but not cooked through. Remove chicken to a bowl.
- Cook the Sausage: In the same skillet, add sausage slices and cook until browned on both sides. Remove sausage to the bowl with chicken.
- Make the Roux and Sauté Vegetables: Reduce heat to medium. Add butter and flour to the skillet, stirring well and scraping up browned bits from the pan. Add onion, garlic, celery, and bell pepper; sauté for 3 minutes until vegetables soften.
- Add Spices and Tomatoes: Stir in dried basil, Cajun seasoning, salt, pepper, cayenne pepper if using, and diced tomatoes. Mix well to combine all flavors.
- Add Broth and Rice: Pour in chicken broth and add the rice. Bring the mixture to a gentle boil.
- Combine Meat and Simmer: Return the browned chicken and sausage to the skillet. Reduce heat to low, cover with the lid, and cook for 20 minutes until rice is tender and liquid absorbed.
- Rest and Fluff: Remove skillet from heat and let it rest with the lid on for 10 minutes. Afterward, fluff the jambalaya gently with a fork and let rest for another 5 minutes before serving.
Notes
- Sausage Substitute: Polska Kielbasa sausage can be used instead of andouille for a milder flavor especially suitable for children.
- Shrimp Addition: Jumbo uncooked shrimp can be added along with the rice to cook together or cooked separately and stirred in at the end.
- Gluten-Free Option: Substitute all-purpose flour with gluten-free all-purpose flour to make the dish gluten-free.
- Instant Pot Variation: For a quicker method, try making an Instant Pot jambalaya version.
Nutrition
- Serving Size: 1 serving
- Calories: 628 kcal
- Sugar: 4 g
- Sodium: 1222 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.4 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 148 mg
