This easy one‑pan Jambalaya brings the heart of Louisiana cooking straight to your kitchen, blending tender chicken, smoky sausage, colorful veggies, and bold Cajun spices into a dish that feels both comforting and exciting. It’s the kind of recipe that fills the house with irresistible aromas and gathers everyone around the table without any fuss. With simple prep and big flavor, it’s a weeknight win that still tastes like a special occasion—perfect for families who love a little kick and a lot of hearty goodness.

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One Pan Jambalaya

Recipe courtesy Lauren Allen, https://tastesbetterfromscratch.com/

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 of celery, chopped
• 1 green bell pepper, chopped
• 1 1/2 teaspoon dried basil
• 1 1/2 teaspoon Cajun seasoning
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper, optional, add more for spice, if desired.
• 14.5-ounce can of diced tomatoes
• 2 1/2 cups low-sodium chicken broth
• 1 1/4 cup long-grain white rice

Instructions:

• In a large skillet with a fitted lid, add the oil over medium-high heat. Once hot, add the chicken and cook, flipping once or twice to brown on all sides (don't cook chicken through). Remove to a bowl. Add sausage and cook until browned on both sides. Add to the bowl with the chicken.
• Reduce the heat to medium and add butter and flour to the pan, stirring well, scraping up any leftover browned bits from the pan. Add onion, garlic, celery, and bell peppers and sauté for 3 minutes.
• Add basil, cajun seasoning, diced tomatoes, salt, and pepper, and stir well to combine. Add chicken broth and rice, and bring the mixture to a gentle boil. Add reserved meat to the pan. Reduce the heat, cover the pan with a fitted lid, and cook for 20 minutes.
• Remove from heat, and rest with the lid on for 10 minutes. Then gently fluff with a fork and rest again for 5 minutes before serving.

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*Notes

Sausage: Can substitute Polska Kielbasa sausage when cooking for a less spicy option.

Shrimp: Jumbo, uncooked shrimp could be thrown in at the same time as the rice and cooked with everything together. Or you could cook the shrimp separately (or thaw frozen cooked shrimp) and add them at the end.