This One-Pan Jambalaya Brings the Flavors of New Orleans to Your Kitchen Without the Hassle

It wouldn’t be Mardi Gras without celebrations packed with good food. And nothing says New Orleans quite like a steaming, savory pot of jambalaya. This classic Cajun dish has it all: tender meats, seasoned rice and a rich sauce. But if you thought making it at home required complicated steps or tons of dirty dishes, think again. We found the easiest one-pan jambalaya recipe that delivers those bold Creole flavors in under an hour. Plus, it’s leftover friendly as well as a delicious way to get your protein and veggies fix. Ready to transport your kitchen straight to the French Quarter?

What is jambalaya?

If Mardi Gras had a signature scent, it would be homemade jambalaya bubbling away on the stove. It’s a staple of Louisiana cuisine, a flavorful fusion of Spanish, French and West African influences. Traditionally, Creole-style jambalaya includes a mix of smoked sausage, chicken and sometimes shrimp, all simmered together with rice in a spiced tomato broth. And don’t forget the “holy trinity” of Cajun cooking (onion, bell pepper and celery). Think of it as Louisiana’s answer to Spanish paella but with a uniquely Southern twist.

If you’ve ever been intimidated by making jambalaya from scratch, this one-pan version will change your mind. In fact, anyone can master this no-fuss, simplified approach. Plus, it’s a true one-pan meal, meaning more time to enjoy your feast. The best part? You can easily customize it based on what you have on hand: swap out proteins, adjust the spice level or make it extra hearty with added veggies.

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Tips for making homemade jambalaya

Cooking a great one-pan jambalaya is all about layering flavors and getting the texture just right. Here are our tips to help you nail it:

• Brown your meats first. Searing the sausage and chicken before adding the rest of the ingredients helps deepen the flavor and create a richer base for the dish.
• Don’t stir too much once the rice is added. Over-stirring can break the grains and also make the rice gummy. Let it cook undisturbed for the best texture. Long-grain white rice is the best choice because it absorbs flavor without becoming mushy.
• Don’t overcook the shrimp. If you choose to use shrimp to this recipe, add them at the end so they stay tender and don’t turn rubbery.

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Easy one-pan jambalaya recipe

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Perfect for Mardi Gras, weeknight dinners or anytime you crave a hearty dish, this one-pan jambalaya proves that great food doesn’t have to be complicated. We love a Creole-style or “red” version from Tastes Better From Scratch. You can also use a milder sausage than andouille, or add in jumbo shrimp.

Ingredients: 

• 1 Tbs. neutral oil
• 1 lb. andouille sausage, cut into ¼ inch thick slices
• 1½ lbs. boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tbs. all-purpose flour
• 2 Tbs. butter
• 1 yellow or white onion, chopped
• 4 green onions, chopped
• 4 cloves garlic, finely minced
• 3 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 tsp. dried basil
• 1½ tsp. Cajun seasoning
• 1 tsp. kosher salt
• ½ tsp. fresh ground black pepper
• ¼ tsp. cayenne pepper (optional)
• 1 (14.5 oz.) can diced tomatoes
• 2½ cups low-sodium chicken broth
• 1¼ cup long-grain white rice

Directions:

• Total Time: 55 minutes
• Yield: 6 servings

1. In a large skillet with a fitted lid, heat oil over medium high heat. Then, add the chicken and cook, flipping once or twice, until browned. Remove the cooked chicken to a bowl, then repeat with the sausage.
2. Reduce the heat to medium, add the butter and flour and stir well, scraping up any leftover browned bits at the bottom of the skillet. Add the onion, garlic, celery and bell peppers and sauté for three minutes.
3. Add the basil, cajun seasoning, diced tomatoes, salt and pepper and stir well to combine. Then, add the chicken broth and rice. Bring the mixture to a gentle boil. Add the reserved meat back to the skillet. Reduce the heat, cover the pan and cook for 20 minutes.
4. Remove from the heat, and rest with the lid on for 10 minutes. Then, gently fluff with a fork and rest again for five minutes before serving.

Storing and reheating leftovers

Jambalaya tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to four days. To reheat, warm it on the stove with a splash of broth to keep it from drying out. You can also freeze jambalaya for up to three months (just thaw overnight in the fridge and reheat gently).