If there’s one dish that takes me straight back to a bustling, laughter-filled kitchen, it’s my tried-and-true One Pan Jambalaya. I remember the first time I made it for my family on a busy weeknight. I was craving something hearty and full of spice, but I didn’t want to spend hours cleaning up. The solution? A big skillet, a handful of fresh ingredients, and a sprinkle of that unmistakable Cajun magic. Before I knew it, the kitchen was filled with the comforting, zesty aroma of Jambalaya—everyone came running, eager to grab a plate and dig in.
This Jambalaya has become something of a tradition for us, especially when life gets a little hectic and we need a meal that brings us all together. The combination of juicy chicken, smoky andouille sausage, plump shrimp, and tender rice soaks up every bit of flavor from the tomatoes, peppers, and spices. There’s just something about that little kick from the jalapeño and hot sauce that turns a regular dinner into an event. Even the kids, who once wrinkled their noses at spicy food, now ask for seconds!
What I love most about this recipe is its simplicity. You only need one big pan—less fuss, less mess, and more time to enjoy with your family. It’s also a fantastic way to sneak in extra veggies, and you can easily tweak the heat to suit your taste. Don’t be afraid to play around with the ingredients; Jambalaya is all about making do with what you have in your fridge. If you’re new to Cajun cooking, this is a perfect place to start. The steps are straightforward, the results are delicious, and you get that unmistakable Southern soul in every bite.
So, whether you’re looking for a crowd-pleasing weeknight dinner or want to bring a bit of Louisiana flavor to your table, this One Pan Jambalaya is the ultimate comfort food. It’s hearty, satisfying, and comes together without any complicated techniques. Pull out your biggest skillet and let’s bring a little Southern spice to your kitchen tonight!
How to Make One Pan Jambalaya
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What You’ll Need for One Pan Jambalaya
- 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
- 14 oz andouille sausage, sliced into bite-sized rounds
- 2 tbsp Cajun seasoning, divided
- Salt and pepper, to taste
- 1 cup white long grain rice
- 2 cups low-sodium chicken broth
- 14 oz crushed tomatoes
- 1 tbsp Louisiana hot sauce
- ½ cup celery, chopped
- ½ medium purple onion, diced
- 1 cup green bell pepper, diced
- 1 medium jalapeño, seeded and diced
- 2 tsp garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 cup okra, chopped
- 1 lb raw shrimp, peeled and tails removed
- 2 tbsp green onions, chopped
- 2 tbsp olive oil
Easy Step-by-Step Directions
- Sprinkle the chicken pieces with 1 tablespoon of Cajun seasoning, plus a pinch of salt and pepper for extra flavor.
- Pour the olive oil into a large, deep skillet and heat it over medium-high. Add the seasoned chicken and the sliced sausage, browning them on all sides until they’re just cooked. Take them out of the pan and keep them close by.
- In the same pan, add the celery, diced onion, bell pepper, jalapeño, and minced garlic. Cook for about three minutes, stirring, until they’re softened and fragrant.
- Mix the rice, thyme, oregano, and the rest of your Cajun seasoning into the veggies. Stir and toast it all together for around one to two minutes, letting the rice pick up those delicious flavors.
- Pour in the chicken broth, crushed tomatoes, and hot sauce. Stir well, then add the chopped okra. Turn up the heat until the mixture just starts to simmer gently.
- Return the browned chicken and sausage to the pan. Give everything a good mix, cover the skillet, and cook for 18–20 minutes. Stir every so often to keep the rice from sticking, and cook until the rice is fully tender.
- Add the shrimp, stirring them into the mix. Cover once again and let it cook for another five minutes, just until the shrimp turn pink and opaque.
- Dish up the Jambalaya while it’s hot, and don’t forget to top each serving with a handful of freshly chopped green onions. Enjoy every spicy, savory bite!
Creative Substitutions to Suit Your Taste
If you don’t have andouille sausage, smoked kielbasa or even chorizo can provide a similar smoky depth. For a milder version, swap jalapeño for sweet bell pepper or omit it entirely. Brown rice works for a healthier twist—just add a bit more broth and increase cooking time. Can’t find okra? Green beans or frozen peas are great alternatives. And if you’re out of shrimp, extra chicken or sausage will still make this Jambalaya shine.
Best Ways to Store Leftover Jambalaya
Store any cooled leftovers in an airtight container in the fridge for up to 3 days. If you’re planning ahead, Jambalaya also freezes well—just spoon portions into freezer-safe containers and keep for up to 2 months. When reheating, add a splash of chicken broth to restore moisture and reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even warming.
Perfect Pairings for One Pan Jambalaya
Serve your Jambalaya with a side of crusty French bread to soak up every last drop of sauce. A crisp green salad dressed in a lemony vinaigrette cuts through the richness, while a light lager or iced tea pairs perfectly with those spicy notes. For garnish, a wedge of lemon or extra green onions add color and freshness to each plate.
Secrets to Perfecting One Pan Jambalaya
For the best flavor, use fresh vegetables and don’t skimp on the Cajun seasoning. Sauté the sausage until it develops a good char—it brings a smoky layer to the dish. If using frozen shrimp, thaw first and pat them dry to avoid excess water. Want more heat? Add extra hot sauce or a dash of cayenne. Let the Jambalaya rest for a few minutes after cooking so the flavors meld beautifully.
How to Make Jambalaya Fit Any Time of Year
In summer, toss in fresh corn kernels or swap okra for zucchini. Come winter, add diced sweet potatoes or carrots for extra heartiness. Spring calls for tender asparagus or peas in place of okra. Even autumn harvest veggies like butternut squash can be chopped small and stirred in, adding a subtle sweetness to balance the spice.
FAQs:
Can I make Jambalaya ahead of time?
Absolutely! You can prepare Jambalaya a day in advance. The flavors deepen as it sits, making leftovers even tastier. Just store it in the fridge, and reheat gently with a splash of broth to keep it from drying out. Avoid overcooking the shrimp when reheating to ensure they stay tender.
Is this Jambalaya recipe gluten-free?
Yes, this One Pan Jambalaya is naturally gluten-free as long as your sausage and chicken broth don’t contain added gluten. Always double-check labels on processed meats and broths to be sure. If you’re cooking for someone with a gluten allergy, it’s best to use certified gluten-free products for peace of mind.
Can I use brown rice instead of white rice in Jambalaya?
Yes, you can substitute brown rice for white, though you’ll need to increase the cooking time and possibly add a bit more broth since brown rice takes longer to become tender. Start by checking the rice at 35–40 minutes and add broth as needed to keep the mixture moist.
What can I use if I don’t eat shrimp or prefer a vegetarian version?
If you prefer not to use shrimp, simply add more chicken or sausage. For a vegetarian take, skip the meats altogether and load up on veggies like mushrooms, zucchini, and extra bell peppers. Use vegetable broth instead of chicken broth for a hearty, plant-based meal.
How spicy is this Jambalaya, and can I adjust the heat?
This recipe has a medium kick from the Cajun seasoning, jalapeño, and hot sauce, but you can easily tone it down by using less hot sauce and omitting the jalapeño. Conversely, for more heat, add extra hot sauce or a pinch of cayenne pepper. Adjust the spice level to suit your family’s preferences.
Do I need to cook the rice separately before adding it?
No, the rice cooks right in the pan along with the other ingredients, which allows it to soak up all the flavors from the broth, tomatoes, and spices. This one-pan method saves time and dishes while ensuring the rice is flavorful and cooked just right.
One Pan Jambalaya
Equipment
- Large skillet
Ingredients
Meat:
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 14 oz andouille sausage cut into bite-sized pieces
- 1 lb raw shrimp peeled and tails removed
Seasonings:
- 2 tbsp cajun seasoning divided
Vegetables:
- ½ cup celery chopped
- ½ medium purple onion diced
- 1 cup green bell pepper diced
- 1 medium jalapeño seeded and diced
- 2 tsp garlic minced
- 1 cup okra chopped
Grains & Liquids:
- 1 cup white long grain rice
- 2 cups chicken broth low sodium
- 14 oz crushed tomatoes
- 1 tbsp Louisiana hot sauce
Finishing Touches:
- 2 tbsp green onions chopped
- 2 tbsp olive oil
Instructions
- Begin by seasoning the chicken with one tablespoon of cajun seasoning, along with salt and pepper.
For Cooking the Meats:
- In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned chicken and sausage, cooking until browned on all sides. Remove them from the pan and set aside.
For Preparing the Vegetables:
- In the same skillet, add the celery, onion, bell pepper, jalapeño, and garlic. Sauté for about 3 minutes until they become tender and aromatic.
For Finalizing the Dish:
- Add the rice, thyme, oregano, and the remaining cajun seasoning. Stir and toast for 1 to 2 minutes.
- Pour in the chicken broth, crushed tomatoes, and hot sauce, mixing well, then incorporate the okra and bring to a simmer.
- Return the browned chicken and sausage to the skillet, stir everything, cover, and let it cook for 18 to 20 minutes until the rice is tender, stirring occasionally.
- Finally, add the shrimp to the skillet, stir to incorporate, cover again, and let cook for another 5 minutes until the shrimp is fully cooked and no longer translucent.
- Serve hot, garnished with chopped green onions, and enjoy your delicious jambalaya!
