One Pan Jambalaya

🥘 Ingredients

• oil (vegetable or canola)
  1 tbsp
• boneless skinless chicken thighs (cut into bite-size pieces)
  24 oz
• andouille sausage (kielbasa works for milder heat; cut into 1/4-inch thick slices)
  1 lb
• butter
  2 tbsp
• all-purpose flour
  2 tbsp
• onion (yellow or white, chopped)
  1
• scallions (chopped)
  4
• garlic (finely minced)
  4 cloves
• celery (chopped)
  3 ribs
• green bell pepper (chopped)
  1
• dried basil
  1/2 tbsp
• Cajun seasoning
  1/2 tbsp
• diced tomatoes (1 can)
  14.5 oz
• kosher salt
  1 tsp
• black pepper
  1/2 tsp
• cayenne pepper
  1/4 tsp
• chicken broth
  2.5 c
• long-grain white rice
  1.25 c

🍳 Cookware

• large skillet
• bowl

1. 1

   In a large skillet with a fitted lid, heat oil over medium-high heat. Add boneless skinless chicken thighs and cook, flipping once or twice, until browned on all sides but not cooked through. Remove to a bowl .

   oil: 1 tbsp (vegetable or canola), boneless skinless chicken thighs: 24 oz (cut into bite-size pieces)
2. 2

   Add andouille sausage to the same skillet and cook over medium-high heat until browned on both sides. Add to the bowl with the chicken.

   andouille sausage: 1 lb (kielbasa works for milder heat; cut into 1/4-inch thick slices)
3. 3

   Reduce heat to medium. Add butter and all-purpose flour ; stir well, scraping up browned bits, and cook for ⏱️ 1 minute .

   butter: 2 tbsp, all-purpose flour: 2 tbsp
4. 4

   Add onion , scallions , garlic , celery , and green bell pepper . Sauté over medium heat until softened, about ⏱️ 3 minutes .

   onion: 1 (yellow or white, chopped), scallions: 4 (chopped), garlic: 4 cloves (finely minced), celery: 3 ribs (chopped), green bell pepper: 1 (chopped)
5. 5

   Add dried basil , Cajun seasoning , diced tomatoes , kosher salt , black pepper , and optional cayenne pepper . Stir to combine.

   dried basil: 1/2 tbsp, Cajun seasoning: 1/2 tbsp, diced tomatoes: 14.5 oz (1 can), kosher salt: 1 tsp, black pepper: 1/2 tsp, cayenne pepper: 1/4 tsp
6. 6

   Add chicken broth and long-grain white rice . 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 .

   chicken broth: 2.5 c, long-grain white rice: 1.25 c
7. 7

   Remove from heat and rest covered for ⏱️ 10 minutes . Gently fluff with a fork and rest another ⏱️ 5 minutes before serving.