Skillet Chicken and Sausage Jambalaya

5 from 1 vote

Skillet Chicken and Sausage Jambalaya

This Skillet Chicken and Sausage Jambalaya is packed with tender chicken, smoky andouille sausage, rice, and bold Cajun flavors for an easy, satisfying meal. Ready in a little over an hour, it's the perfect weeknight dinner with minimal cleanup and maximum flavor!

Course Main Dish

Cuisine Creole

Keyword one pot jambalaya, skillet jambalaya

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 605kcal

Author Sue Ringsdorf

Ingredients

For the creole seasoning mix:

1 Tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
kosher salt and freshly ground black pepper - to taste

For the jambalaya:

2-3 Tablespoons avocado oil - divided
1 pound andouille sausage - cut into rounds
1 medium white onion - chopped
2 stalks celery - chopped
1 medium bell pepper - any color, chopped
4 cloves garlic - minced
1 pound boneless, skinless chicken thighs - cut into bite-sized pieces
1 ½ cups long-grain white rice - we use Basmati
2 ½ cups lower-sodium chicken broth
15 oz. fire-roasted diced tomatoes
scallions - chopped, for serving

Instructions

Combine Creole seasoning mixture. In a small mixing bowl, combine the seasonings - smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.
1 Tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, kosher salt and freshly ground black pepper
Brown sausage. Heat a large pan to medium heat. Add one tablespoon of oil, and when hot, add the sausage rounds in a single layer. Cook until browned on one side, and then flip to brown the other. Remove to a clean plate.
2-3 Tablespoons avocado oil, 1 pound andouille sausage
Brown chicken. Use the same skillet and add another tablespoon of oil. Add chicken (seasoned with a little salt and pepper) and brown on all sides. This should only take a few minutes - you're not cooking the chicken completely. Remove to a separate, clean plate.
2-3 Tablespoons avocado oil, 1 pound boneless, skinless chicken thighs
Sauté veggies. Use the same pan and add another tablespoon of oil. Then add the chopped onion, celery, and bell pepper, and cook until slightly softened - about 3-4 minutes. Add minced garlic and Creole seasoning mix - and stir for a minute.
1 2-3 Tablespoons avocado oil, 1 medium white onion, 2 stalks celery, 1 medium bell pepper, 4 cloves garlic
Add liquids and rice. Then pour 2 1/4 cups of chicken broth and diced tomatoes into the pot - plus long-grain rice - and stir well. Turn heat up to boil, and once boiling, reduce heat to a gentle simmer. Cover loosely with some aluminum foil and cook for ten minutes.
2 ½ cups lower-sodium chicken broth, 15 oz. fire-roasted diced tomatoes, 1 ½ cups long-grain white rice
Finish chicken. Add chicken back to pot. and continue cooking until rice is tender and chicken is cooked through. You may need to add a little extra chicken broth as needed to cook the rice fully. When done, the chicken should register 165 degrees F on a digital thermometer.
Add andouille sausage and green onions. Finally, add the browned sausage back to the skillet and stir well. Then top with the chopped scallions and extra salt and pepper as needed.
scallions
Serve. Serve jambalaya with your choice of sides. We tend to enjoy this as a full meal.

Notes

As mentioned, jambalaya is a complete meal on its own, but it's also delicious with skillet cornbread, chewy French bread, a simple green salad, or steamed green beans.
Store leftover jambalaya in an airtight container in your refrigerator for 3-4 days. We also like to meal prep and store in small individual portions.
To freeze jambalaya, let it cool completely, then transfer it to freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

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