1-First Step: Gather and Prep Ingredients Before you start, chop all your vegetables and proteins to make cooking smooth. This includes slicing 1 pound of andouille sausage into ¼ inch pieces and cutting 1 ½ pounds of chicken into bite-size bits. Having everything ready, known as mise en place, helps this easy jambalaya come together quickly aim for about 10 minutes of prep.

2-Second Step: Brown the Meats Heat 1 tablespoon of vegetable or canola oil in a large skillet over medium-high heat. Add the chicken pieces and brown them on all sides for 3-4 minutes without fully cooking them through; this locks in juices and builds flavor. Remove the chicken to a bowl, then add the sausage to the same pan and brown for another 2-3 minutes until it’s nicely seared.

3-Third Step: Make the Roux Reduce the heat to medium and add 2 tablespoons of butter along with 2 tablespoons of flour to the pan. Stir constantly for 1-2 minutes to form a roux, scraping up any browned bits from the bottom for extra taste. This step is key for thickening the dish and adding a nutty depth to your jambalaya recipe.

4-Fourth Step: Sauté the Vegetables Add the chopped onion, garlic, celery, and green bell pepper to the roux. Sauté for about 3 minutes until they soften and release their aromas, forming the ‘holy trinity’ base. This simple step infuses the pan with fresh flavors that will carry through the entire one pan jambalaya.

5-Fifth Step: Add Seasonings and Liquids Stir in 1 ½ teaspoons of dried basil, 1 ½ teaspoons of Cajun seasoning, 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of cayenne pepper if you want spice. Then, mix in the 14.5 ounce can of diced tomatoes, followed by 2 ½ cups of chicken broth and 1 ¼ cups of long grain white rice. Bring everything to a gentle boil over medium heat.

6-Sixth Step: Combine and Simmer Return the browned chicken and sausage to the pan, stirring to combine. Cover the skillet and reduce the heat to low, letting it simmer for 20 minutes until the rice absorbs the liquid and the meats cook through. This is where the magic happens for a quick one pan jambalaya, blending all the flavors together.

7-Final Step: Rest and Serve Remove the pan from heat and let it rest covered for 10 minutes to allow the rice to fluff up. Use a fork to gently fluff the mixture, then rest for another 5 minutes before serving. For a fun twist, if you enjoy other one-pan meals, check out our easy chicken spaghetti recipe for more ideas. Serve hot for 6 people, and enjoy the nutritional perks like 43g of carbs per serving.