Cajun Skillet Jambalaya
One-skillet Cajun jambalaya with andouille, chicken, and the holy trinity—Louisiana-inspired USA dinner without the giant stockpot. Chicken to 165°F and sausage heated through (160°F) before the rice finishes.
🛒Ingredients
- 12 ounces andouille sausage, sliced
- 1 pound boneless chicken thighs, bite-size pieces
- 1 tablespoon Cajun seasoning, divided
- 1 tablespoon oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon smoked paprika
- 2 green onions, sliced
- Hot sauce for serving
🔧Kitchen Tools Needed
- Deep skillet with lid
- Wooden spoon
- Instant-read thermometer
📝Instructions
- 1
Toss chicken with 2 teaspoons Cajun seasoning. Heat oil in a large deep skillet over medium-high. Brown sausage 3–4 minutes; transfer to a plate. Brown chicken 4–5 minutes until nearly cooked; transfer with sausage.
- 2
Sauté onion, bell pepper, and celery 5–6 minutes. Add garlic 30 seconds. Stir in rice, remaining Cajun seasoning, and paprika 1 minute.
- 3
Add tomatoes, broth, and bay leaf. Return sausage and chicken. Bring to a boil, cover, reduce heat, and simmer 20–22 minutes until rice is tender, chicken is 165°F, and sausage is steaming hot (≥160°F).
- 4
Discard bay leaf. Rest 5 minutes; top with green onions and hot sauce.
- 5
Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Add shrimp?
Stir in peeled shrimp during the last 5 minutes until opaque and 145°F.
Too spicy?
Use mild smoked sausage and cut Cajun seasoning; serve hot sauce on the side.
No andouille?
Use smoked kielbasa; still heat to steaming hot / 160°F.
Food safety?
Chicken 165°F; sausage ≥160°F; shrimp 145°F if added. Chill within 2 hours; reheat to 165°F.
