One Pan Jambalaya
This One Pan Jambalaya is a flavorful and satisfying dish combining chicken, sausage, shrimp, and fresh vegetables all cooked in one skillet with a hearty dose of Cajun seasoning. Perfect for a quick weeknight meal!
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!