One Pan Jambalaya
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6
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Calories
628 kcal
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Course
Main Course
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Cuisine
American
One Pan Jambalaya
Description
This One Pan Jambalaya recipe starts by browning chicken pieces and sausage slices separately, then creating a simple roux with butter and flour. Aromatics including onion, garlic, celery, and bell pepper are sautéed to soften, followed by the seasoning with basil, Cajun spices, salt, pepper, and optional cayenne for heat. Tomatoes and chicken broth combine with rice and the cooked meats return to the pan.
The mixture boils gently before covering and simmering, allowing the rice to absorb the flavorful liquid while cooking through the meat. A resting period after cooking lets the textures settle and flavors deepen. The finished dish is rich, with tender chicken, smoky sausage, and a rice base that has absorbed the aromatic broth and spices.
This jambalaya is suitable for complete meals or casual gatherings. Variations include swapping sausages for milder types like Polska Kielbasa or adding shrimp later in cooking. Gluten-free versions can use gluten-free flour for the roux. The recipe is straightforward and consolidates multiple elements into one pan.
Ingredients
- 1 Tablespoon neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 pound andouille sausage cut into 1/4 inch thick slices
- 1 1/2 pounds chicken breast cut into bite-size pieces, boneless skinless
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter
- 1 yellow onion chopped, or white onion
- 4 green onions , chopped
- 4 cloves garlic , finely minced
- 3 ribs celery , chopped
- 1 green bell pepper chopped
- 1 1/2 teaspoon basil dried
- 1 1/2 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
- 1/4 teaspoon cayenne pepper optional, add more for spice, if desired.
- 14.5 ounce can diced tomatoes
- 2 1/2 cups chicken broth low-sodium
- 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.
Notes
- Substitute Polska Kielbasa for andouille sausage to reduce spiciness.
- Jumbo uncooked shrimp can be added when cooking the rice or cooked separately and added at the end.
- Use gluten-free all-purpose flour for a gluten-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 43g | 14% |
| Protein | 45g | 90% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 148mg | 49% |
| Sodium | 1222mg | 51% |
| Potassium | 1103mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 28mg | 31% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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