One Pan Jambalaya
A flavorful and hearty one-pan dish combining sausage, chicken, vegetables, and rice with Cajun spices for a satisfying meal.
Ingredients
Oil
- 1 Tablespoon vegetable or canola oil
Sausage
- 1 pound andouille sausage (cut into 1/4 inch slices)
Chicken
- 1 1/2 pounds boneless skinless chicken breasts (cut into bite-size pieces)
Flour
- 2 Tablespoons all-purpose flour
Butter
- 2 Tablespoons butter
Vegetables
- 1 yellow or white onion onion (chopped)
- 4 green onions green onions (chopped)
- 4 cloves garlic (finely minced)
- 3 ribs celery (chopped)
- 1 green bell pepper bell pepper (chopped)
Spices and Seasonings
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper (optional, add more for spice)
Canned Tomatoes
- 14.5 ounce can diced tomatoes
Broth and Rice
- 2 1/2 cups low-sodium chicken broth
- 1 1/4 cups long-grain white rice
Instructions
- Heat oil in a large skillet over medium-high heat. Brown chicken, remove, then cook sausage until browned. Set aside.
- Reduce heat, add butter and flour, and stir to form a roux. Sauté vegetables for 3 minutes.
- Add spices, tomatoes, salt, pepper, broth, and rice. Return chicken and sausage, bring to a boil, then cover and simmer for 20 minutes.
- Remove from heat, let rest with lid on for 10 minutes, then fluff with a fork and rest for 5 minutes before serving.
Notes
For extra spice, add more cayenne pepper to taste.