Easy Jambalaya Recipe

This jambalaya skillet brings rice, sausage and seasonings into one pan. Follow the card's liquid ratio and cooking order so the rice cooks through.

Ingredients and preparation

Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.

• 1/2 lb boneless skinless chicken thighs (sliced)
• 2 tsp blackened seasoning
• 2 tbsp olive oil
• 14 oz andouille smoked sausage (sliced 1/2-inch thick)
• 1/2 cup yellow onion (diced)
• 1/2 cup green bell peppers (diced)
• 1/2 cup celery (diced)
• 1 cup roma tomatoes ( 2 medium, diced)
• 12 oz Jambalaya Rice Dinner Mix (I used Zatarain’s Family Size )
• 3 3/4 cup chicken stock (or broth or water)
• parsley for garnish

How to make it

Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.

Serving and storage

Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.

Recipe card

The card below has the complete quantities, times and step-by-step method.

Easy Jambalaya Recipe

Print Recipe

This jambalaya skillet brings rice, sausage and seasonings into one pan. Follow the card’s liquid ratio and cooking order so the rice cooks through.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Cuisine: Cajun/Creole

Ingredients

Scale 1x2x3x

• 1/2 lb boneless skinless chicken thighs (sliced)
• 2 tsp blackened seasoning
• 2 tbsp olive oil
• 14 oz andouille smoked sausage (sliced 1/2-inch thick)
• 1/2 cup yellow onion (diced)
• 1/2 cup green bell peppers (diced)
• 1/2 cup celery (diced)
• 1 cup roma tomatoes ( 2 medium, diced)
• 12 oz Jambalaya Rice Dinner Mix (I used Zatarain’s Family Size )
• 3 3/4 cup chicken stock (or broth or water)
• parsley for garnish

Instructions

1. Add the sliced chicken to a mixing bowl and season with blackened seasoning. Toss the chicken in the spice blend to thoroughly combine. Place in the bowl in the refrigerator covered and allow the chicken to marinate anywhere from 10 minutes (slight heat) to 3 hours (insane major heat!).
2. When ready to cook, remove from the refrigerator and allow it to come back to room temperature.
3. In a 4-quart dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. When the oil begins to shimmer, add the chicken to the pot. Cook the chicken for 5 minutes, turning occasionally, until cooked through. Remove from the pan and keep warm on a platter.
4. Add the sliced andouille smoked sausage to the pot. Brown the sausage for 2-3 minutes then remove half and add to the platter to stay warm.
5. Add the diced onion, bell pepper, and celery to the pot. Sauté the veggies for 2 minutes, or until they appear glossy.
6. Next, add the diced tomatoes to the pot. Sauté them with the rest of the ingredients for 2 minutes more.
7. Stir the entire pouch of jambalaya mix into the pot, ensuring that you incorporate the grains of rice and spice mixture completely.
8. Pour the chicken stock (or water) into the pot and stir well. Bring the liquid in the pot up to a boil.
9. Once the liquid comes to a boil, reduce the heat to low and cover the pot. Simmer the jambalaya for 25 minutes.
10. After 25 minutes, turn the heat off completely. Allow the pot to sit on the warm burner for 5 minutes.
11. After 5 minutes, fluff the jambalaya, top with the sliced chicken thighs and remaining sausage, along with some parsley, and serve.