One Pan Jambalaya Recipe



  • 1 lb. boneless skinless chicken breastscut into bite-size pieces
  • 2 tbsp cajun seasoningdivided
  • salt and pepperto taste
  • 14 oz andouille sausagecut into bite-size pieces
  • 2 tbsp olive oil
  • ½ cup celerychopped
  • ½ medium purple oniondiced
  • 1 cup green bell pepperdiced
  • 1 medium jalapeñoseeded and diced
  • 2 tsp garlicminced
  • 1 cup white long-grain rice
  • 1 tsp dried thyme
  • 1 tsp dried Oregano
  • 2 cups chicken brothlow sodium
  • 14 oz crushed tomatoes
  • 1 tbsp Louisiana hot sauce
  • 1 cup okrachopped
  • 1 lb raw shrimppeel and tails removed
  • 2 tbsp green onionschopped


  • Season the chicken breast pieces with 1 tbsp of cajun seasoning, salt, and pepper to taste. Heat olive oil in a large skillet over medium-high heat and sear chicken and sausage until browned on all sides. Remove chicken and sausage from the pan and set aside.
  • To the same pan, add in the celery, onion, bell pepper, jalapeno, and garlic and cook until tender and fragrant, about 3 minutes. Stir in the rice, thyme, oregano, and remaining 1 tbsp Cajun seasoning and toast for an additional 1 to 2 minutes, stirring occasionally.
  • Pour in the chicken broth, crushed tomatoes, and hot sauce, stir to combine. Add in the okra and bring the mixture to a simmer. Return the chicken and sausage to the skillet and stir to combine. Cover and cook for 18 to 20 minutes, stirring occasionally until the rice is cooked through and tender.
  • Finally, add in the shrimp, stir into the hot rice mixture. Cover and cook an additional 5 minutes, until the shrimp is no longer opaque and cooked through. Garnish with chopped green onions and enjoy!

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