Chicken and Sausage Jambalaya dinner made in just one pan!
One pot meals are all the rage lately, and it’s one trend I don’t ever see going away! And why would it? A simple dinner you can cook all in one pan, usually in less than 30 minutes? Umm, yes please. As long as I’ve got a family to feed, one pan meals are my BEST friend. (Check out some of my other one pan meals here and here)
I’m particularly excited about this one pot meal. I’m a HUGE sucker for cajun/creole food. My mom’s authentic New Orleans Gumbo recipe could be my all time favorite meal. And you just can’t go wrong with Red Beans and Rice, or jambalaya. Make it a One Pan Jambalaya with chicken and sausage and you’ve struck gold!
I’ve been tweaking and trying jambalaya recipes for while, trying to make them into “one pan” meals. I wont lie…I’ve had huge failures–like rubbery, sticky, clumpy mess failures. But this time…this time I got it right! I adapted the recipe from Mel’s Kitchen Cafe and made it a one pot meal. The rice cooks perfectly, but doesn’t get all stuck together and mushy. And the flavor is spot on. And of course it contains the “trinity” required in Louisiana-style cooking: onion, bell pepper and celery.
- 1 Tbsp oil
- 1 pound kielbasa sausage, cut into thin slices*
- 1 boneless, skinless chicken breast, cut into bite-size pieces
- 2 Tbsp flour
- 2 Tbsp butter
- 1 small onion, chopped
- 3-4 green onions, chopped
- 2 cloves garlic, finely minced
- 3 ribs celery, chopped
- 1 medium (green or red) bell pepper, chopped*
- 1 tsp dried basil
- 1 tsp Cajun seasoning
- 1 (14.5 oz) can diced tomatoes
- 1/2 tsp sugar
- 2 cups low-sodium chicken broth
- 1 cups long-grain white rice
- In a large skillet with a fitted lid, add the oil over medium high heat. Add the kielbasa and chicken and brown well, flipping once or twice to brown on all sides. Remove to a plate. (The chicken doesn't need to be cooked all the way through).
- Add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan. Add onion, garlic, celery, and bell peppers and saute for a few minutes. Add basil, cajun seasoning, diced tomatoes and sugar and stir well to combine. Simmer for 1-2 minutes. Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender. Remove from heat, stir gently just to toss, and then allow to cool for 5 minutes before serving.
- *Andouille sausage is the authentic kind to use, if you can find good quality
- *I usually use a mix of green, red and yellow bell peppers