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This easy Jambalaya recipe is full of bold cajun flavors, and made in just one pan. It's the kind of healthy comfort food I crave, since it's hearty but also loaded with protein, and veggies.
Check out my other favorite cajun and creole inspired dinner recipes, including Gumbo, Cajun Kebabs and Cajun Chicken Alfredo Pasta.
Why I love this meal:
- One-Pot Meal means minimal mess in the kitchen, and no sacrifice of flavor, for the best sausage jambalaya recipe.
- Easy – it's simple enough for anyone to make. My kids often choose it when it's their turn to cook dinner.
- Adaptable: We like to add jumbo shrimp, or extra diced veggies from the fridge that need to be used. You can use any kind of sausage, or omit the meat and use vegetable broth, to make it vegetarian.
Gumbo vs Jambalaya:
Jambalaya and gumbo are both popular dishes made in Louisiana but the dishes and cooking methods are different. Jambalaya is a rice dish, similar to Paella (in appearance, but not taste), and Gumbo is more of a stew that's often served over rice. Both contain the “holy trinity” of cajun cooking, which is bell peppers, onion and celery. Both also often contain sausage and shrimp.
How to Make Jambalaya:
Brown Meat: Add the chicken to a large pan with a little oil over medium high heat. Cook, flipping once or twice to brown on all sides (don't cook chicken through). Remove to a bowl then add sausage and cook until browned on both sides. Add to the bowl with the chicken.
Sauté Veggies: Reduce heat to medium and add butter and flour to the pan then stir well, scraping up any leftover browned bits from the pan. Add onion, garlic, celery, and bell peppers then sauté for a 3 minutes.
Combine: Add basil, cajun seasoning, diced tomatoes, salt, then pepper. Stir well to combine then add chicken broth and rice. Bring mixture to a gentle boil then add reserved meat to the pan. Reduce heat, cover pan with fitted lid, then cook for 20 minutes.
Serve: Remove from heat and rest with the lid on for 10 minutes. Then gently fluff jambalya rice with a fork and rest again for 5 minutes before serving.
Recipe Variations:
- Sausage: Andouille sausage has a little bit of a kick. If you'd like mild sausage, substitute a Polska Kielbasa, or other pork sausage.
- Add Shrimp: Jumbo, uncooked shrimp could be added in 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 it at the end.
- Instant Pot Jambalaya recipe.
One Pan Jambalaya
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 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 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 heat to medium and 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 sauté for a 3 minutes.
- Add basil, cajun seasoning, diced tomatoes, salt and pepper and stir well to combine. Add chicken broth and rice bring mixture to a gentle boil. Add reserved meat to the pan. Reduce heat, cover pan with 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe April 2015. Updated January 2019 and August 2023.
This is my GO TO recipe! I’ve been making it every month or two for a long time. I’ve made it with shrimp, different kinds of sausage, just chicken, or all of it and always do the cayenne pepper and it turns out perfect every time. It makes enough for plenty of leftovers (great healthy meal prep option!), and everybody who has tried it has loved it. This recipe is a winner!
I made this recipe last night for company and it was absolutely fantastic! I skipped the flour to make it gluten free and added shrimp because I like my jambalaya with a little seafood. Will definitely make this again! Thank you
I’ve made this recipe three times now. A little bit of prep is involved with all the chopping but the results are amazing! Makes enough for leftovers too!
I plan on making this tomorrow and although I love HEAT, some of my family members absolutely do not like spicy foods. Can someone give me an idea of the heat index on this as is, so that I can figure how to tone it down but still have flavor? (I’ll put the cayenne shaker next to my plate to add at the table!😉)
This looks great. Can you freeze leftovers?
Yes, you can! Just let it cool completely, then freeze in an airtight container. It reheats well for an easy meal later!
I followed the directions to a T. Came out more wet than I wanted. I would probably take out a 1/4 cup of chicken broth next time. I guess depending on what Cajun seasoning you have, you might not want to add the cayenne pepper. It was pretty spicy for me.
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Ok 👍
Excellent. Ive tried others and they just dont compare to this recipe. I do have to add more liquid than the recipe calls for and I never use low sodium broth and its perfect.
Is there another Cajun seasoning that you could recommend that’s not$30?? Want to try this recipe but don’t want to spend 30 dollars if it’s not our jam. Thanks!!!
Here is a more affordable option for Cajun seasoning: https://amzlink.to/az08gpv4DDMdG
Thank you!
When do you add the c pepper and the green onions ?? Let’s not forget to add that. Put full description.
It says in the instructions to sauté the green pepper and green onions with the other vegetables in step 2. Let us know if you have any other questions.
Maybe I am missing something, but I don’t see where it says to add the green onion. That is not included in step 2. Can you re-read it?Overall great recipe though!
If my homemade creole seasoning already has basil in it, should I still be adding the extra basil in the recipe or will that be way too much basil? I really want to make this tomorrow but I’m nervous about ruining it
Go ahead and add the basil! It’s going to be amazing!
I made this for my family and we all agreed it was the best Jambalaya we’ve ever made. Just a great recipe.
I just made this jambalaya and it was mighty fine and mighty easy. Except for the basil. That was the first taste I noticed. Next time I’ll replace the basil with a little thyme and it should be perfect for my family. Your recipes are delightful.