There’s nothing quite like a hearty jambalaya that comes together in just one pan.

This Cajun-inspired dish is loaded with chicken, sausage, shrimp, and vegetables, simmered with rice for a bold, flavorful meal perfect for family dinners or gatherings.

Why You’ll Love This Recipe

It’s a true one-pan meal—less cleanup, more flavor.

Packed with protein from chicken, sausage, and shrimp.

The Cajun seasoning brings a smoky, spicy kick that balances beautifully with the tender rice and vegetables.

It’s customizable—spice it up or make it milder depending on your taste.

What You’ll Need (Ingredient Highlights)

Chicken breast provides lean, juicy protein as the base.

Andouille sausage adds a smoky, savory flavor that defines jambalaya.

Shrimp brings sweetness and cooks quickly right at the end.

Cajun seasoning infuses the rice and meat with bold, zesty flavor.

Vegetables like onion, bell pepper, celery, and okra give it texture and Southern flair.

Pro Tips Before You Start

Toast the rice briefly with the spices for extra depth of flavor.

Use low-sodium chicken broth to control the salt level.

Add the shrimp at the very end to avoid overcooking.

If you like extra heat, keep the jalapeño seeds in.

How to Make One Pan Jambalaya

Step 1 – Sear the meat

Season chicken with Cajun spices, salt, and pepper.

Heat oil in a skillet and brown the chicken and sausage. Remove and set aside.

Step 2 – Cook the vegetables

Add celery, onion, bell pepper, jalapeño, and garlic to the same skillet.

Cook until soft and fragrant.

Step 3 – Add rice and spices

Stir in the rice, thyme, oregano, and remaining Cajun seasoning.

Toast briefly for more flavor.

Step 4 – Simmer with broth and tomatoes

Pour in chicken broth, crushed tomatoes, and hot sauce.

Stir well, then add okra. Bring to a simmer.

Step 5 – Return chicken and sausage

Add the browned meat back into the skillet.

Cover and cook until the rice is tender, about 18–20 minutes.

Step 6 – Add the shrimp

Stir shrimp into the hot rice mixture.

Cover and cook 5 minutes, until shrimp turns pink and opaque.

Step 7 – Garnish and serve

Sprinkle with green onions and serve hot.

What to Serve Them With

A slice of warm cornbread or French bread to soak up the sauce.

A crisp green salad for balance.

Steamed collard greens or roasted okra for a Southern touch.

Variations / Substitutions

Swap shrimp with crawfish or scallops.

Use smoked turkey sausage for a lighter option.

Try brown rice instead of white—just adjust cooking time.

Make it vegetarian by skipping the meat and adding more beans and vegetables.

Storage & Leftovers

Store in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove with a splash of broth.

Freeze portions for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this jambalaya ahead of time?
Yes, it reheats well and tastes even better the next day.

What’s the difference between jambalaya and gumbo?
Jambalaya is a rice-based dish cooked in one pot, while gumbo is more of a stew served over rice.

Can I make it less spicy?
Reduce the Cajun seasoning and omit the jalapeño for a milder version.

Can I use precooked shrimp?
Yes, just stir them in at the very end and heat through for 2–3 minutes.

What type of rice works best?
Long-grain white rice gives the best fluffy texture. Avoid short-grain rice.

Is okra necessary?
It’s traditional but optional—zucchini or green beans can work too.

Final Thoughts

This one pan jambalaya is a celebration of Cajun flavors—spicy, hearty, and comforting.

It’s perfect for weeknights, gatherings, or when you want to bring the taste of Louisiana to your table.