Bring the flavors of New Orleans right to your dinner table with this mouthwatering One Pan Jambalaya! This hearty, protein-packed dish combines tender meats, aromatic vegetables, and perfectly seasoned rice – all cooked in a single pan.
Ready in just 55 minutes, it’s the perfect weeknight solution that delivers an impressive 45g of protein per serving. The best part? You’ll spend less time washing dishes and more time savoring every delicious bite of this Southern comfort classic.
Ingredients for One Pan Jambalaya
- Proteins: 1 lb andouille sausage (sliced), 1.5 lbs chicken breasts (bite-sized)
- Base Aromatics: 1 onion, 4 green onions, 4 garlic cloves, 3 celery ribs, 1 green bell pepper
- Pantry Essentials: 2 tbsp flour, 2 tbsp butter, 1 tbsp oil
- Seasonings: 1.5 tsp basil, 1.5 tsp Cajun seasoning, 1 tsp kosher salt, ½ tsp black pepper, ¼ tsp cayenne
- Cooking Base: 14.5 oz diced tomatoes, 2.5 cups chicken broth, 1.25 cup white rice
Step-by-Step Instructions
- Protein Prep: Heat oil in large skillet, brown chicken pieces until golden (not fully cooked), set aside
- Sausage Time: Brown sausage slices until perfectly caramelized on both sides, add to chicken
- Create the Base: Melt butter, stir in flour, then add all vegetables until they become tender
- Season & Build: Add seasonings, tomatoes, and broth. Stir in rice until well combined
- Final Cooking: Return meats to pan, cover and simmer for 20 minutes
- Resting Magic: Let rest covered for 10 minutes, fluff gently, then rest 5 more minutes before serving
Key Cooking Techniques
This one-pan jambalaya builds amazing flavor through layering! The magic starts when you brown the meats – those little browned bits stuck to the pan (called fond) add rich flavor to the final dish. The butter-flour mix creates a light roux that thickens everything perfectly.
Let the rice rest at the end – this isn’t just extra waiting time! The rest period helps the rice absorb all the tasty liquid and keeps it from getting mushy.
Make It Your Own
Love seafood? Add peeled shrimp during the last 5 minutes of cooking. You can swap the andouille sausage for smoked kielbasa if you want a milder flavor.
Don’t have bell peppers? Red or yellow ones work great too! For a spicier kick, add extra cayenne pepper or a splash of your favorite hot sauce. If you need to skip the butter and flour, you can – your jambalaya will be more like a soup, but still super tasty!
Serving Tips
Sprinkle fresh chopped parsley or green onions on top for a pop of color and fresh flavor. Hot sauce, crusty bread, and a simple green salad make perfect partners for this hearty meal.
Want to jazz it up? Serve with cornbread or warm French bread to soak up all that amazing sauce. This recipe feeds 6-8 people, making it perfect for family dinner or when friends come over.
Storage Smarts
Keep leftover jambalaya in a covered container in your fridge for up to 4 days. When you reheat it, add a splash of chicken broth or water to bring back its saucy goodness.
The flavors often get even better the next day! You can freeze portions in airtight containers for up to 3 months – just thaw overnight in the fridge before reheating.
One Pan Jambalaya
Equipment
- large skillet with fitted lid
Ingredients
- 1 Tablespoon oil (vegetable or canola oil)
- 1 pound andouille sausage cut into ¼ inch thick slices
- 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter
- 1 whole yellow or white onion chopped
- 4 whole green onions chopped
- 4 cloves garlic finely minced
- 3 ribs celery chopped
- 1 whole green bell pepper chopped
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper optional, add more for spice, if desired
- 14.5 ounce can diced tomatoes
- 2 1/2 cups low-sodium chicken broth
- 1 1/4 cup long-grain white rice
Instructions
- In a large skillet with a fitted lid, add the oil over medium high heat. Once hot, add the chicken and cook, flipping once or twice to brown on all sides (don’t cook chicken through). Remove to a bowl.
- Add sausage and cook until browned on both sides. Add to the bowl with the chicken.
- Reduce heat to medium and add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan. Add onion, garlic, celery, and bell peppers and sauté for a 3 minutes.
- Add basil, cajun seasoning, diced tomatoes, salt and pepper and stir well to combine. Add chicken broth and rice bring mixture to a gentle boil. Add reserved meat to the pan.
- Reduce heat, cover pan with fitted lid and cook for 20 minutes.
- Remove from heat, and rest with the lid on for 10 minutes. Then gently fluff with a fork and rest again for 5 minutes before serving.
