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Soul Food · Southern Cooking

One Pan Jambalaya

One Pan Jambalaya

This one-pan jambalaya is the weeknight hero you didn’t know you needed. It’s packed with juicy chicken, smoky sausage, plump shrimp, and perfectly seasoned rice, all cooked in a single skillet for easy cleanup. The flavors meld together beautifully as everything simmers, giving you a taste of Louisiana without leaving home. It’s a hearty, satisfying meal that feels special but comes together with simple ingredients.

Prep15 minutesCook30 minutesTotal45 minutes
ServingsAdjust ingredients automatically

Ingredients

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 8 oz andouille sausage, sliced into rounds
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 1 tbsp Cajun seasoning
  • 1 can diced tomatoes, undrained
  • 2 cups chicken broth
  • 1/2 lb large shrimp, peeled and deveined, tails removed
  • salt, to taste
  • black pepper, to taste
  • 2 stalks green onions, sliced, for garnish

Directions

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
  2. Season chicken pieces with a pinch of salt and pepper. Add to the pot and cook until browned on all sides, about 5 minutes. Transfer to a plate and set aside.
  3. Add the sliced sausage to the same pot and cook until browned, about 3 minutes. Stir in onion, bell pepper, celery, and garlic. Cook until softened, about 4 minutes.
  4. Add the rice and Cajun seasoning, stirring to coat the rice, and cook for 1 minute.
  5. Pour in the diced tomatoes and chicken broth. Scrape up any browned bits from the bottom of the pot. Bring to a boil.
  6. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
  7. Stir in the shrimp, cover, and cook for 5–7 minutes, until the shrimp are pink and opaque.
  8. Remove from heat and let rest for 5 minutes. Fluff the jambalaya with a fork, garnish with green onions, and serve.

Asha’s Kitchen Tips

  • Use andouille sausage for authentic flavor, but any smoked sausage like kielbasa works well.
  • Rinse the rice in a fine-mesh strainer until the water runs clear to keep the jambalaya fluffy, not sticky.
  • Don’t lift the lid while the rice simmers, the steam is essential for even cooking.
  • For extra heat, add a pinch of cayenne pepper along with the Cajun seasoning.
  • Chicken thighs stay juicy and tender; if using chicken breast, reduce the initial browning time to avoid overcooking.

Serving Suggestions

Serve hot with your favorite hot sauce and a side of crusty bread to soak up every last bit of sauce.