One Pan Jambalaya

Name: One Pan Jambalaya With Chicken and Sausage
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 Tablespoon oil ((vegetable or canola oil)); 1 pound andouille sausage* (, cut into 1/4 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 yellow or white onion (, chopped); 4 green onions (, chopped); 4 cloves garlic (, finely minced); 3 ribs celery (, chopped); 1 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

One Pan Jambalaya is an easy, one-pot Cajun dish combining chicken, andouille sausage, and vegetables in bold spices. It delivers authentic comfort food flavor without multiple pans or complicated steps.

🌍American 🏷️Authentic jambalaya recipe 🏷️Best jambalaya recipe 🏷️Cajun jambalaya recipe 🏷️Chicken and sausage jambalaya Chicken jambalaya recipe

🏷️

🏷️Creole jambalaya

Total

55 min

Servings

6

Difficulty

Hard

Est. Cost

$32–$53

Recipe Source

View original recipe

From Tastesbetterfromscratch

Ingredients

1 Tablespoon oil ((vegetable or canola oil))
1 pound andouille sausage* (, cut into 1/4 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 yellow or white onion (, chopped)
4 green onions (, chopped)
4 cloves garlic (, finely minced)
3 ribs celery (, chopped)
1 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.)optional
14.5 ounce can diced tomatoes
2 1/2 cups low-sodium chicken broth
1 1/4 cup long-grain white rice

18 Ingredients

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Instructions

1
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.
2
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.
3
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.
4
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.

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Tips & Notes

Pro tips

Brown the sausage and chicken separately before adding vegetables to build deeper flavor and ensure proper cooking.
Toast the flour in butter briefly before deglazing—this prevents lumps and adds a nutty roux base.
Don't skip the green onions added at the end; they brighten the dish and prevent it from tasting one-dimensional.
If rice sticks to the pan bottom, reduce heat slightly and add liquid in small increments rather than stirring constantly.