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One Pan Jambalaya Recipe

Featured in Reliable Main Course Recipes.

This one-pan jambalaya simplifies the classic New Orleans dish without sacrificing flavor. The recipe builds layers of taste by first browning the meats, then cooking aromatics and rice in the same pan to absorb all the flavors. The combination of chicken, andouille sausage, and shrimp provides protein variety, while okra adds traditional texture. The careful addition of ingredients in stages ensures everything cooks perfectly - from the fluffy rice to the tender shrimp added at the end.
Chef Zaho
Updated on Mon, 27 Jan 2025 16:06:12 GMT
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A rich, Louisiana-style jambalaya that combines three proteins with aromatic vegetables and perfectly cooked rice. The key is layering flavors - starting with properly seared meats and building the seasoning gradually.

Essential Ingredients and Selection Guide

  • Andouille Sausage: Brings authentic smoky flavor
  • Long Grain Rice: Jasmine preferred for texture
  • Okra: Critical thickening agent
  • Holy Trinity: Bell pepper, onion, celery
  • Cajun Seasoning: Use quality blend or make fresh

Detailed Step-by-Step Instructions

Protein Preparation

Season chicken with Cajun spice. Sear with sliced andouille until golden. Remove from pan.

Trinity Base

Sauté bell pepper, onion, celery until softened. Add jalapeño and garlic until fragrant.

Rice and Seasonings

Toast rice with herbs and remaining Cajun seasoning until nutty aroma develops.

Building the Base

Add broth, tomatoes, hot sauce. Bring to simmer. Stir in okra.

Final Assembly

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Easy One-Pan Jambalaya | alicesrecipes.com

Return meats to pan. Cover and cook rice. Add shrimp last 5 minutes.

Growing up in Louisiana taught me proper jambalaya needs both timing and patience.

Heat Management Tips

  • Maintain steady simmer once rice is added
  • Watch liquid-to-rice ratio carefully
  • Adjust heat if rice starts sticking

Perfect Rice Control

  • Don't stir too often once covered
  • Check doneness at 18 minutes
  • Let rest 5-10 minutes before serving

Storage Strategy

  • Keeps 3-4 days refrigerated
  • Reheat with splash of broth
  • Seafood best eaten within 2 days
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Easy One Pan Jambalaya with Chicken, Sausage & Shrimp | alicesrecipes.com

This classic dish embodies Louisiana cooking - patient layering of flavors, respect for ingredients, and the magic that happens when everything comes together in one pan. The result should be rice that's perfectly cooked, proteins that remain tender, and a depth of flavor that can only come from proper technique.

Remember: authentic jambalaya should have distinct grains of rice, not be soupy or mushy. The slow cooking process allows each grain to absorb the flavored liquid while maintaining its integrity.

Frequently Asked Questions

→ Can I use different sausage?
Yes, though andouille provides traditional flavor. Smoked sausage or kielbasa work well as milder alternatives.
→ Is this very spicy?
Heat level depends on your Cajun seasoning and hot sauce. Start with less and adjust to taste.
→ Can I skip the okra?
Yes, though it adds authentic texture. Bell peppers or celery make good substitutes.
→ Why add shrimp last?
Shrimp cooks quickly and can become tough if overcooked. Adding it last ensures perfect texture.
→ Can I make this ahead?
Best served fresh, but leftovers keep 2-3 days. Reheat gently to avoid overcooking seafood.

Easy One-Pan Jambalaya

A classic jambalaya made easier in one pan, featuring chicken, andouille sausage and shrimp with fluffy rice in Cajun seasonings.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Fati Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Proteins

01 1 pound boneless skinless chicken breasts, cut into bite size pieces
02 14 oz andouille sausage, cut into bite size pieces
03 1 pound raw shrimp, peel and tails removed

→ Vegetables

04 1/2 cup celery, chopped
05 1/2 medium purple onion, diced
06 1 cup green bell pepper, diced
07 1 medium jalapeño, seeded and diced
08 2 teaspoons garlic, minced
09 1 cup okra, chopped
10 2 tablespoons green onions, chopped

→ Base & Liquids

11 1 cup white long grain rice
12 2 cups low sodium chicken broth
13 14 oz crushed tomatoes
14 2 tablespoons olive oil

→ Seasonings

15 2 tablespoons cajun seasoning, divided
16 1 teaspoon dried thyme
17 1 teaspoon dried oregano
18 1 tablespoon Louisiana hot sauce
19 Salt and pepper to taste

Instructions

Step 01

Season chicken with 1 tablespoon cajun seasoning, salt and pepper. Heat olive oil and sear chicken and sausage until browned. Remove and set aside.

Step 02

Add celery, onion, bell pepper, jalapeno and garlic, cook 3 minutes. Add rice, thyme, oregano and remaining cajun seasoning, toast 1-2 minutes.

Step 03

Add broth, tomatoes, hot sauce, and okra. Bring to simmer. Return chicken and sausage, cover and cook 18-20 minutes until rice is tender.

Step 04

Stir in shrimp, cover and cook 5 minutes until shrimp is cooked. Garnish with green onions.

Notes

  1. One pan meal

Tools You'll Need

  • Large skillet with lid

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish (shrimp)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 573
  • Total Fat: 27 g
  • Total Carbohydrate: 37 g
  • Protein: 44 g