Welcome to the joy of easy cooking! This incredible one-pan jambalaya brings the bold, savory flavors of a classic Louisiana dish right into your kitchen with minimal fuss.
You’ll love the convenience of cooking everything in a single pot, making cleanup a breeze. Get ready to enjoy a satisfying, hearty meal that’s perfect for any night of the week and bursting with amazing taste!
Table of Contents
Why You’ll Love This Jambalaya
This recipe is designed for busy home cooks who crave authentic flavor without spending hours in the kitchen. Here’s why you’ll adore this easy jambalaya:
- It’s a quick and straightforward recipe, perfect for weeknights.
- You only need one pot, which means super easy cleanup after dinner.
- Customize it with your favorite proteins to suit your family’s preferences.
- This dish makes a hearty, comforting meal that everyone will enjoy.
- It’s packed with savory Cajun spices for an irresistible taste.
Ingredients
Gather these simple ingredients to create a memorable jambalaya that will quickly become a family favorite. Each component plays a vital role in building that authentic, rich flavor profile.
- 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 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
Notes & Substitutions
You can easily adjust this recipe to fit your taste! For a less spicy flavor, choose a mild smoked sausage instead of Andouille. If you need a gluten-free option, simply substitute the all-purpose flour with a gluten-free alternative. Feel free to add cooked shrimp during the last 5-10 minutes of cooking for a delicious seafood twist. Vary the colors by using red or yellow bell peppers for a vibrant look. Adjust the cayenne pepper to make this a spicier or milder jambalaya, according to your preference.
Equipment
You don’t need fancy tools to make this fantastic recipe. Just grab these kitchen essentials, and you’re ready to go!
- Large skillet with a fitted lid (a Dutch oven works well too)
- Cutting board and a sharp knife
- Measuring cups and spoons
- Mixing spoon or a sturdy spatula
Instructions
Creating this flavorful recipe is a straightforward process, making it perfect for any home cook. Follow these steps for a delicious, hearty meal.
- Brown Meats: Heat one tablespoon of oil in your large skillet over medium-high heat. Once the oil is hot, add the bite-sized chicken pieces. Cook them, flipping once or twice, until they are nicely browned on all sides, but don’t worry about cooking them through just yet. Remove the browned chicken to a bowl. Next, add the sliced andouille sausage to the same pan. Cook until it’s browned on both sides. Add the sausage to the bowl with the chicken.
- Sauté Vegetables: Reduce the heat to medium. Add the butter and all-purpose flour to the pan. Stir well, making sure to scrape up any browned bits (called “fond”) from the bottom of the pan. These bits add incredible depth of flavor to your jambalaya. Add the chopped yellow onion, minced garlic, chopped celery, and chopped green bell peppers. Sauté these vegetables for about 3 minutes until they start to soften slightly.
- Combine & Cook: Stir in the dried basil, Cajun seasoning, diced tomatoes, kosher salt, and fresh ground black pepper. Mix everything well to combine the spices and tomatoes. Pour in the low-sodium chicken broth and the long-grain white rice. Bring this mixture to a gentle boil. Return the reserved chicken and sausage to the pan, nestling them into the rice and liquid. Reduce the heat to low, cover the pan tightly with a fitted lid, and cook for 20 minutes without lifting the lid. This is crucial for perfect rice.
- Rest & Serve: Once the 20 minutes of cooking are up, remove the skillet from the heat. Keep the lid on the pan and let the jambalaya rest for 10 minutes. This resting period allows the rice to fully absorb the liquid and steam, preventing it from becoming mushy. After resting, gently fluff the rice and meat mixture with a fork. Cover it again and let it rest for another 5 minutes to ensure everything is perfectly set. Serve your warm and comforting jambalaya immediately and enjoy!
Pro Tips & Troubleshooting
Getting your one pan jambalaya just right is easy with these helpful tips!
- Achieving Perfect Rice: Do not lift the lid while the jambalaya cooks; this traps steam for even cooking. Proper resting after cooking prevents mushiness and allows flavors to meld beautifully.
- Building Flavor: Don’t skip browning the meats thoroughly; this step adds a rich, savory foundation. Make sure to scrape up all the browned bits (fond) from the pan when adding flour and butter, as this is where a lot of the delicious flavor is concentrated.
- Adjusting Spice Level: Increase the amount of cayenne pepper for a spicier kick. You can also add a dash of your favorite hot sauce at the table for individual preferences.
- Preventing Dryness: Ensure your lid fits tightly on the skillet to keep all the moisture in. If your jambalaya seems a little dry after resting, stir in a splash more chicken broth until it reaches your desired consistency.
Serving, Storage, & Variations
This versatile jambalaya recipe is delicious on its own, but also pairs wonderfully with simple sides.
Serving Suggestions
- Garnish your warm jambalaya with freshly chopped green onions for a pop of color and freshness.
- Offer a dash of your favorite hot sauce on the side for those who love extra heat.
- Serve this hearty dish alongside some warm cornbread muffins.
- A crisp, simple green salad with a light vinaigrette provides a nice contrast to the rich flavors.
Storage Instructions
To enjoy your delicious jambalaya later, ensure it cools completely before storing. Transfer any leftovers to an airtight container and refrigerate for 3-4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw frozen jambalaya overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Variations
- Seafood Jambalaya: For a taste of the coast, add raw shrimp, crawfish tails, or lump crab meat during the last 5-10 minutes of cooking.
- Smoked Meats: Experiment with different types of smoked sausages or even shredded smoked chicken for varied flavor profiles in your jambalaya.
- Vegetable Boost: Incorporate other vegetables like sliced okra or corn kernels for added texture and nutrients.
- Spice It Up: If you love heat, include finely diced jalapeños along with the bell peppers, or increase the cayenne.
- Instant Pot Method: While this recipe is for the stovetop, you can adapt many jambalaya recipes for an Instant Pot; refer to specific Instant Pot jambalaya instructions for best results.
Nutrition
Enjoy this satisfying jambalaya knowing it’s packed with protein and hearty ingredients.
| Nutrient | Value |
|---|---|
| Calories | 628 kcal |
| Carbohydrate Content | 43 g |
| Protein Content | 45 g |
| Fat Content | 31 g |
| Saturated Fat Content | 10 g |
| Cholesterol Content | 148 mg |
| Sodium Content | 1222 mg |
| Fiber Content | 3 g |
| Sugar Content | 4 g |
| Trans Fat Content | 0.4 g |
| Unsaturated Fat Content | 17 g |
| Serving Size | 1 serving |
*Please note: Nutritional information is an approximation only and may vary based on specific ingredient brands and preparation methods.
FAQ
You’ve got questions, we’ve got answers about making the best jambalaya!
- What is jambalaya? Jambalaya is a classic Louisiana rice dish combining meat (like chicken and sausage), vegetables (the “holy trinity” of onion, celery, bell pepper), and spices in a single pot. It’s a hearty, flavorful meal with Spanish, French, and African influences.
- What is the difference between Cajun and Creole jambalaya? To truly appreciate the rich culinary landscape of Louisiana, understanding the subtle yet significant culinary distinctions between Cajun and Creole jambalaya is key. Cajun jambalaya typically features a brown roux and no tomatoes, while Creole jambalaya includes tomatoes, giving it a reddish hue. This recipe leans towards a Creole style with its use of diced tomatoes.
- Should I use cooked or uncooked rice? Always use uncooked long-grain white rice for this recipe. It cooks directly in the flavorful broth, absorbing all the delicious spices and juices.
- Can I make jambalaya ahead of time? You can definitely prepare components like chopping vegetables and browning meats in advance. The assembled dish stores well as leftovers, often tasting even better the next day.
- What kind of sausage is best for jambalaya? Andouille sausage is traditionally recommended for its smoky, spicy flavor. If you prefer, you can use other types of smoked sausage as a substitute.
- How do I prevent mushy rice? The key is not to lift the lid during the 20-minute cooking period and to allow the jambalaya to rest off the heat, covered, for at least 10 minutes afterwards. This ensures the rice steams perfectly without getting overcooked.
Conclusion
This easy one pan jambalaya recipe brings the vibrant tastes of Louisiana right to your family table with incredible simplicity. You’ve created a bold, savory, and undeniably satisfying meal using just one pot, proving that delicious cooking doesn’t have to be complicated. Embrace the convenience and incredible flavor of this hearty dish. Give this versatile jambalaya a try soon, and be sure to share your creations and feedback with us!
Easy One Pan Jambalaya
Equipment
- large skillet with a fitted lid
- bowl
- Fork
Ingredients
Main 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 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
Instructions
Cooking Steps
- In a large skillet, brown the chicken in oil over medium-high heat, then remove to a bowl. Add the sausage to the same skillet and cook until browned, then add it to the bowl with the chicken.
- Reduce heat to medium, add butter and flour to the pan, and stir well to scrape up any browned bits. Add onion, garlic, celery, and bell peppers, then sauté for 3 minutes.
- Stir in basil, Cajun seasoning, diced tomatoes, salt, and pepper, then add chicken broth and rice and bring to a gentle boil. Return the reserved meat to the pan, reduce heat, cover, and cook for 20 minutes.
- Remove the pan from heat and let it rest, covered, for 10 minutes. Gently fluff the jambalaya with a fork, then rest for another 5 minutes before serving.