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One Pan Cajun Chicken and Sausage Jambalaya

A close-up view of a hearty bowl of one pan jambalaya, filled with rice, sausage, chicken, bell peppers, and garnished with green onions and parsley.
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A vibrant and flavorful one-pan jambalaya featuring chicken, sausage, peppers, and rice, inspired by Cajun cuisine. This easy skillet dish is perfect for weeknight meals and meal prepping.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound andouille sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups uncooked long-grain white rice
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped green onions

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and sausage and cook until browned, about 5-7 minutes. Remove chicken and sausage from the skillet and set aside.
  2. Add onion and bell peppers to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes, chicken broth, uncooked rice, Cajun seasoning, thyme, and cayenne pepper (if using). Bring to a boil.
  4. Return the chicken and sausage to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
  5. Season with salt and black pepper to taste. Stir in fresh parsley and green onions.
  6. Serve hot.

Notes

  • Adjust the amount of cayenne pepper to control the spice level.
  • For a milder flavor, use a less spicy sausage and reduce or omit the cayenne pepper.
  • This dish can be made ahead and reheated for easy meal prep.

Nutrition

Find it online: https://mdlatdmm.com/one-pan-jambalaya/