This super easy One Pan Jambalaya Recipe contains tender bites of chicken, sausage and shrimp with fluffy rice and a flair of Cajun seasoning.
We love to pair this Southern classic with my sweet cornbread and a garden salad for a complete meal.
This comforting one pot jambalaya may seem like a lot of ingredients, but it only adds to the complexity of the flavors, not the complexity of making it.
In other words – LOTS of flavor, but very EASY to make!
What Is Jambalaya?
Jambalaya is a Creole and Cajun rice dish consisting of mainly meat and vegetables and mixed with rice in a spiced tomato sauce.
What’s the Difference Between Jambalaya and Gumbo?
The main difference between Jambalaya and Gumbo is the role the rice plays in the dish.
With gumbo, the rice is cooked separately and served alongside the saucy mixture; while jambalaya has the rice cooked IN the saucy mixture, creating a more “fork-able” situation.
What Is Usually In Jambalaya?
While it may seem like a lot of ingredients, they all play a key role in the making of a good jambalaya.
Here’s a basic list of what you’ll need in order to make this recipe. As always, you can find the full printable recipe in the recipe card below.
- Onion – I’m using purple onion, but you could also use yellow
- Green Bell Pepper
- Jalapeño – remove seeds and membranes to keep the spice level down
- Chicken Breast – boneless and skinless
- Andouille Sausage
- Hot Sauce – I prefer this Louisiana brand hot sauce for this recipe
- Cajun Seasoning
- Long Grain White Rice – such as Jasmine
- Crushed Tomatoes
- Chicken Broth
- Okra – frozen works well and is usually easier to source
How To Make Easy Jambalaya Recipe
Like I mentioned earlier, it may seem like a lot of ingredients, but the process of making this one pan jambalaya recipe is quite simple.
SEASON & SEAR Start by seasoning your chicken breast pieces with Cajun seasoning, salt and pepper. Then sear the chicken along with the sliced sausages in a hot skillet until browned on all sides. Remove the chicken and sausages from the pan and set aside.
SAUTÉ VEGETABLES Add in the bell pepper, onion, celery, diced jalapeño, and garlic then sauté until the vegetables are tender and fragrant, about 3 minutes.
ADD IN RICE Next, you’ll stir in the long grain rice along with the remaining Cajun seasoning, thyme and oregano. Toast the rice for about 2 minutes to really bring out the flavor of the herbs and seasonings.
CREATE THE SAUCE Pour in the chicken broth, crushed tomatoes and hot sauce. Bring the mixture to a simmer, then add in the okra.
ADD CHICKEN AND SAUSAGE Return the chicken and sausage to the pan and bring the whole mixture back to a simmer. Cover and cook for 18 to 20 minutes, stirring occasionally, until the rice is tender and cooked through.
ADD IN SHRIMP Once the rice is cooked through, you’ll add in the uncooked shrimp. Stir it all around, cover and cook an additional 5 minutes, until the shrimp are cooked through and pink.
What Kind Of Rice Is Good For Jambalaya Recipe?
There are so many types of rice out there, it can be confusing to know which kind to use for jambalaya?
For this recipe, you’re going to want to use a long grain white rice.
Either a Jasmine rice or Basmati rice will work for this recipe. In my opinion the main difference between the two is the consistency after cooked.
Jasmine rice is a little more sticky, where Basmati rice is a little more fluffy. In the pictures I’m using Jasmine rice.
Do I Have To Use Okra?
Okra is a key ingredient in my opinion. Not only does it bring it’s unique flavor to the dish, but it also helps to thicken the sauce.
I would not leave the okra out if you can help it.
PRO TIP: If you can not find it fresh, look in the frozen vegetable section.
What Do You Serve With Jambalaya?
Always top your Jambalaya with freshly cut green onions. It just gives it that delicious pop of fresh flavor.
We also love to pair it with these simple side dishes…
More Southern Style Recipes
Craving more bold spices and southern favorites? Here are some tasty recipes for you to try out…
My Favorite Kitchen Tools
I always get asked what pan this is. It’s an Amazon Basics Enameled Cast Iron Skillet.
I’ve also purchased this Enameled Cast Iron Skillet and it works beautifully too. They both come in several colors and are super affordable.
My wooden utensils are from Earlywood Designs. They’re wonderfully crafted and definitely lifetime pieces.
One Pan Jambalaya Recipe
- 1 lb. boneless skinless chicken breasts, cut into bite size pieces
- 2 tbsp cajun seasoning, divided
- salt and pepper, to taste
- 14 oz andouille sausage, cut into bite size pieces
- 2 tbsp olive oil
- ½ cup celery, chopped
- ½ medium purple onion, diced
- 1 cup green bell pepper, diced
- 1 medium jalapeño, seeded and diced
- 2 tsp garlic, minced
- 1 cup white long grain rice
- 1 tsp dried Thyme
- 1 tsp dried Oregano
- 2 cups chicken broth, low sodium
- 14 oz crushed tomatoes
- 1 tbsp Louisiana hot sauce
- 1 cup okra, chopped
- 1 lb raw shrimp, peel and tails removed
- 2 tbsp green onions, chopped
- 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 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 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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I love your recipe and my family does too !!!
like 2 have 4the white skilet she cook with please-n-thank you
I was born and raised in South Louisiana and have never made jambalaya with okra in it. I don’t see myself including it now. Otherwise you’re recipe looks good.
TRUDY L SMITH
I was about to post that very statement! NEVER have I ever heard of this or seen this! I was born and raised in the South and worked 15 years in NOLA.