Skillet Jambalaya
Dive into the bold, hearty flavors of this one-pan Skillet Jambalaya, a Louisiana-inspired recipe bursting with Cajun flair. Packed with tender chicken thighs, smoky Andouille sausage, succulent shrimp, and the holy trinity of Southern cooking—onions, bell peppers, and celery—this dish is a feast of textures and tastes. Enhanced with fragrant Cajun seasoning, smoked paprika, and bay leaves, every spoonful is rich with spice and comfort. The long-grain rice absorbs all the savory goodness as it simmers in chicken broth and tangy diced tomatoes, creating a perfectly cohesive meal. Garnished with fresh parsley and scallions, this skillet meal is a quick 15-minute prep and 45-minute cook away from becoming your weeknight favorite. Whether you're planning a family dinner or craving an authentic taste of Creole cuisine, Skillet Jambalaya serves up six hearty portions of pure Southern goodness.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 8 ounces Andouille sausage
- 1 pound Boneless, skinless chicken thighs
- 1 pound Shrimp, peeled and deveined
- 1 large Yellow onion, diced
- 1 large Bell pepper, diced
- 2 stalks Celery, diced
- 4 cloves Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes
- 2 cups Chicken broth
- 1 cup Uncooked long-grain rice
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 1 Bay leaf
- 2 stalks Scallions, sliced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Slice the Andouille sausage into 1/4-inch rounds and sear them in the skillet for 2-3 minutes on each side until browned. Remove the sausage and set aside.
Cut the chicken thighs into bite-sized pieces, season with salt and pepper, and add them to the skillet. Cook for 5-6 minutes, or until lightly browned and cooked through. Remove the chicken and set aside.
Add the remaining tablespoon of olive oil to the skillet, then stir in the diced onion, bell pepper, celery, and minced garlic. Cook for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the Cajun seasoning, smoked paprika, and rice, allowing the rice to toast slightly for 1-2 minutes.
Add the canned diced tomatoes (including liquid), chicken broth, and bay leaf. Stir to combine and bring the mixture to a simmer.
Return the cooked sausage and chicken to the skillet, then cover and reduce the heat to low. Cook for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
In the final 5 minutes of cooking, stir in the shrimp and cook until they turn pink and opaque.
Remove the skillet from the heat, discard the bay leaf, and sprinkle the dish with sliced scallions and chopped parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
