---
title: One Pan Jambalaya
description: Chicken and andouille sausage jambalaya with the Cajun holy trinity, cooked in one skillet.
source: https://tastesbetterfromscratch.com/one-pan-jambalaya/
author: Lauren Allen (Tastes Better From Scratch)
servings: 6
prep time: 20 minutes
cook time: 35 minutes
time required: 55 minutes
course: main
cuisine: Cajun
tags:
  - chicken
  - sausage
  - rice
  - one-pan
  - cajun
  - scaling
changes:
  - Prefer scallions (source says green onions)
  - Use regular chicken broth instead of low-sodium
  - Omit optional shrimp
---

In a #large skillet{} with a fitted lid, heat @oil{1%tbsp}(vegetable or canola) over medium-high heat. Add @boneless skinless chicken thighs{1 1/2%lb}(cut into bite-size pieces) and cook, flipping once or twice, until browned on all sides but not cooked through. Remove to a #bowl{}.

Add @andouille sausage{1%lb}(kielbasa works for milder heat; cut into 1/4-inch thick slices) to the same skillet and cook over medium-high heat until browned on both sides. Add to the bowl with the chicken.

Reduce heat to medium. Add @butter{2%tbsp} and @all-purpose flour{2%tbsp}; stir well, scraping up browned bits, and cook for ~{1%minute}.

Add @onion{1}(yellow or white, chopped), @scallions{4}(chopped), @garlic{4%cloves}(finely minced), @celery{3%ribs}(chopped), and @green bell pepper{1}(chopped). Sauté over medium heat until softened, about ~{3%minutes}.

Add @dried basil{1 1/2%tsp}, @Cajun seasoning{1 1/2%tsp}, @diced tomatoes{14.5%oz}(1 can), @kosher salt{1%tsp}, @black pepper{1/2%tsp}, and optional @cayenne pepper{1/4%tsp}. Stir to combine.

Add @chicken broth{2 1/2%cups} and @long-grain white rice{1 1/4%cups}. Bring to a gentle boil over medium-high heat, then return the reserved meat to the pan. Reduce heat to medium-low, cover, and cook until the rice is tender and the liquid is absorbed, about ~{20%minutes}.

Remove from heat and rest covered for ~{10%minutes}. Gently fluff with a fork and rest another ~{5%minutes} before serving.