This quick and easy jambalaya is a classic Cajun dish made with rice, chicken, and a spicy andouille sausage! A one skillet meal!
We have been making this one for many years in our house, a favorite!
One skillet meals are so handy, and only having one dish to clean up after dinner is a major win in my book!
Depending on the spices you use, and the fieriness (if any) in the sausage you select, this can be kid friendly.
I usually make ours more tame and add the hot sauce in at the end so they kids will eat it too.
Additionally, I sometimes add artichoke hearts (marinated and plain are both good), but my husband is not a fan of them…boo!
Easy jambalaya ingredient notes:
- Andouille sausage is a key ingredient in this dish. The flavor is out of this world and adds so much to this dish…these are pre-cooked sausages, try and find a good one! The spiciness can vary widely. I find ours so flavorful, that a 1/4 pound is sufficient. I have also used Trader Joe’s Nitrate Free Smoked Turkey Kielbasa, tasty too and less spicy. Do what works for you, any flavorful smoked sausage should work.
Additional one skillet gluten free meals:
- Everyone love my homemade gluten free hamburger helper for a reason!
- This pesto and chicken and rice looks great!
- My easy Cuban picadillo is another dish with international flare!
- My paleo ground beef stir fry is ready in 20!
- My family loves this keto ground beef casserole!
Easy Jambalaya Recipe:
If you try this classic Cajun dish, be sure to comeback and leave a comment below!
Easy Jambalaya
A Cajun inspired one skillet tomato rice, chicken, and sausage dish!
Ingredients
- 1 tablespoon avocado oil or less if using higher fat meats like thighs and pork sausage
- 1 small onion diced
- 1 medium green pepper diced
- 4 cloves garlic minced
- 1 pound boneless skinless thighs or breasts, chopped into bite-size chunks
- 1 cup long grain rice I use California basmati
- 1/4-1/2 pound smoked Andouille sausage or kielbasa or Louisiana smoked, quartered and sliced** see note above in post
- 2 cups chicken broth
- 14 oz can pureed tomatoes I often puree a can of diced tomatoes with my immersion blender...this just too not deter the kids!
- 1 tablespoon Cajun seasoning I used one that has NO salt. Omit additional salt in recipe if yours has salt.
- 1 teaspoon thyme
- 1 teaspoon sea salt
Optional:
- chopped artichoke hearts added in with the tomatoes and broth.
Instructions
- In a large sauté pan with a tight fitting lid, preheat pan over medium heat.
- Add your oil, heat for a few seconds.
- Sauté onions, peppers and garlic for about a minute.
- Add in chicken.
- When the chicken is slightly browned, add in sausage and rice.
- Saute for another 2-3 minutes.
- Meanwhile, in a large measuring cup, mix the chicken broth, tomatoes, and spices.
- When ready, stir the liquids into the pan, stir gently, and bring to a boil.
- Reduce heat to low, cover and simmer until the rice is tender, about 20 minutes. Serve with a Louisiana style hot sauce.
Nutrition
Calories: 393kcalCarbohydrates: 40gProtein: 27gFat: 14gSaturated Fat: 4gTrans Fat: 1gCholesterol: 105mgSodium: 1202mgPotassium: 745mgFiber: 3gSugar: 5gVitamin A: 1001IUVitamin C: 36mgCalcium: 69mgIron: 3mg
Tried this recipe?Let us know how it was!
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