Easy One Pan Jambalaya Recipe

My First Taste of Jambalaya

I tried jambalaya for the first time on a trip to Louisiana. My friend’s grandma made a huge pot for everyone. The smell alone made my stomach rumble. I still laugh at that.

One bite and I was in love. It was so warm and full of flavor. I knew I had to learn to make it myself. This matters because food can connect us to new places and people. What is a food that reminds you of a special trip?

Why One Pan is a Winner

This recipe uses just one pan. That means less washing up for you. I love a simple cleanup, don’t you?

You cook everything in the same skillet. The flavors all mix together beautifully. This matters because easy cooking helps you enjoy the meal more. You are not too tired from cleaning to eat.

The Secret is in the Sizzle

Start by browning the chicken and sausage. That sizzle is the best sound. Doesn’t that smell amazing? It builds the base of the flavor.

Then you make a simple sauce right in the pan. You stir in the flour and butter. This helps thicken everything up. Fun fact: This flour-and-butter mix is called a roux. It’s a magic trick for cooks!

A Little Bit of Spice

The Cajun seasoning is the heart of this dish. It makes it sing. You can add a little cayenne if you like some heat. Or leave it out for a milder taste.

My grandson always asks for extra spice. It makes me smile. Do you like your food spicy or mild? It’s your kitchen, so you get to choose.

The Most Important Step

After the cooking is done, you must let it rest. Keep the lid on for ten whole minutes. This is the hardest part. You have to be patient.

I once peeked too early. The rice was not as fluffy. Letting it rest makes the rice perfect. It’s a good lesson in patience. What is a recipe that taught you to be patient?

Ingredients:

Ingredient	Amount	Notes
Oil (vegetable or canola)	1 Tablespoon
Andouille sausage	1 pound	cut into 1/4 inch thick slices
Boneless skinless chicken breasts	1 1/2 pounds	cut into bite-size pieces
All-purpose flour	2 Tablespoons
Butter	2 Tablespoons
Yellow or white onion	1	chopped
Green onions	4	chopped
Garlic	4 cloves	finely minced
Celery	3 ribs	chopped
Green bell pepper	1	chopped
Dried basil	1 1/2 teaspoon
Cajun seasoning	1 1/2 teaspoon
Kosher salt	1 teaspoon
Fresh ground black pepper	1/2 teaspoon
Cayenne pepper	1/4 teaspoon	optional, add more for spice, if desired
Diced tomatoes	14.5 ounce can
Low-sodium chicken broth	2 1/2 cups
Long-grain white rice	1 1/4 cup

My Cozy One-Pan Jambalaya

I have always loved a meal that tells a story. This jambalaya does just that. It reminds me of big family gatherings. The kitchen would be full of laughter and good smells. This version is much simpler than my old one. It all cooks in a single pan. That means more time for stories, less for washing up.

Let’s get our one big pan ready. A deep skillet with a lid is perfect for this job. You will brown the chicken and sausage first. This step builds so much flavor. The sizzle is my favorite sound. It means something delicious is coming.

Step 1: Warm your oil in the big pan. Add the chicken pieces. We just want a nice golden color on them. They do not need to be cooked all the way through. Then, brown the sausage slices too. I still laugh at how the sausage makes the whole kitchen smell amazing. Put all the meat in a bowl for now.

Step 2: Turn the heat down to medium. Add the butter and flour. Stir it well to pick up all those tasty brown bits from the pan. This is the secret to a rich flavor. Now add your onion, garlic, celery, and bell pepper. Oh, the smell of these cooking is just wonderful. It smells like home.

Step 3: Time for the spices and the rest. Stir in the basil and Cajun seasoning. Then add the diced tomatoes, chicken broth, and rice. Bring it all to a gentle boil. Now, put all that lovely meat back into the pan. (A hard-learned tip: Don’t stir after you add the rice! This helps it get fluffy, not mushy.) Cover it with the lid and let it cook for 20 minutes.

Step 4: Take the pan off the heat. This next part is very important. Let it rest with the lid on for 10 whole minutes. This lets the rice finish perfectly. Then, gently fluff it with a fork. Let it sit for just 5 more minutes. This waiting is the hardest part, I know. What vegetable makes the “holy trinity” with onion and celery? Share below!

Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner

Three Fun Twists to Try

This recipe is like a good friend. It is happy to change things up. You can make it your own. Here are a few ideas I have tried over the years. My grandkids each have a different favorite.

Shrimp Booster: Add a handful of raw shrimp in the last 5 minutes of cooking. They turn pink and perfect.

Veggie Delight: Skip the meat. Use black beans and corn instead. It is so colorful and tasty.

Spicy Kick: Love heat? Add an extra pinch of cayenne and a dash of hot sauce at the end.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, let’s talk about serving this beautiful dish. I love to scoop it right from the pan at the table. It feels so cozy and shared. A simple green salad on the side is just perfect. It adds a fresh, cool crunch. You could also add a sprinkle of chopped green onion on top. It looks so pretty.

For a drink, a cold glass of sweet iced tea is my go-to. It balances the spices so nicely. If you are feeling fancy, a light beer is a good partner for the grown-ups. Which would you choose tonight?

Keeping Your Jambalaya Cozy for Later

Let’s talk about keeping your jambalaya tasty for days. First, let it cool completely. Then pop it in the fridge for up to four days. You can also freeze it for three months. I use old yogurt containers for this.

I remember my first big batch. I put the hot pot right in the fridge. My husband said the whole fridge warmed up. Now I know to let it cool on the counter first. This keeps your other food safe and fresh.

To reheat, add a splash of broth to a pan. Warm it slowly over medium-low heat. Stir it now and then. This brings all the flavors back to life beautifully.

Batch cooking like this saves so much time. It means a warm, home-cooked meal is always close by. It is a little gift to your future, busy self. Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Pot

Even the best cooks run into little problems. Do not worry. Here are some easy fixes. If your rice is still hard, add a bit more broth. Then cook it for five more minutes with the lid on.

I once added too much cayenne pepper. It was so spicy. We had to eat it with big glasses of milk. If this happens to you, add a spoonful of sugar. It helps balance the heat.

If the dish looks too wet, just take the lid off. Let it cook for a few more minutes. The extra liquid will steam away. Getting the texture right matters. It makes the meal feel special and cared for.

Solving these small issues builds your confidence. You learn that mistakes are just lessons. Soon, you will feel like a kitchen pro. Which of these problems have you run into before?

Your Jambalaya Questions Answered

Q: Can I make this gluten-free? A: Yes. Just swap the regular flour for your favorite gluten-free blend. It will work just the same.

Q: Can I make it ahead? A: Absolutely. It tastes even better the next day. The flavors get to know each other more.

Q: What if I do not have andouille sausage? A: Any smoked sausage will work just fine. Use what you can find.

Q: Can I double the recipe? A: You can. Just use a very large, deep pan. You will be glad for the leftovers.

Q: Is the cayenne pepper necessary? A: No, it is optional. *Fun fact: The “holy trinity” of onion, celery, and bell pepper is the real heart of the dish.* Which tip will you try first?

From My Kitchen to Yours

I hope you love making this jambalaya. It is a dish full of big, happy flavors. It always reminds me of family gathered around the table.

I would be so thrilled to see your creation. Sharing food is one of life’s great joys. It connects us all. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.