Easy to clean up, light in calories and fat, and touched with spicy heat, One-Pan Jambalaya is a delicious, quick weeknight meal.
Not much catches my attention when it comes to kitchen-related things as the promise of less clean-up.
I know there are some people out there who think that hand washing dishes is cathartic. I’m not one of them. When we were house hunting many moons ago, a kitchen with a dishwasher included was at the top of the ‘must have’ list, right up there with bathrooms and bedrooms. 
This jambalaya recipe is touted as being a one-pan meal, and it is. But it’s also a little deceiving because the second (and possibly third) pan that might be used is replaced with a colander and bowl to prep the tomatoes. Luckily, a quick run through hot water and swipe with a soapy sponge took care of those on the spot so I almost didn’t feel like there was more clean-up than just the one pan.
Almost.
The Process
I confess, I couldn’t find pre-cut frozen green pepper and onions, so I chopped up an onion and green pepper then microwaved them for a minute so they were softened like the thawed version would have been. It worked well. I also confess that I had a feeling this would be a great meal so I doubled it.
That being said, the instructions are really easy to follow and work perfectly just as is. There were no surprises or issues with how the jambalaya came together.
The Verdict
The jambalaya had a bunch of flavor and just enough heat (you can definitely control how much with the amount and type of Cajun seasoning you use). I was so, so glad that I made a double batch because we would have fought over who got the leftovers otherwise.
What I’d Do Different Next Time
You’ll definitely want to make a double batch. I’d also save a few dollars by making my own rice.
The Cost
Chopped onion and green bell pepper*: $2.80
Andouille Sausage: $3.97
Boneless, skinless chicken breasts: $1.75
Diced tomatoes with green chiles: $2.78
Cajun seasoning: $2.99
Uncle Ben’s Precooked Brown Rice: $4.78
Green onions: $.99
Lemon: $.69
Total: $20.75
Print
Quick One-Pan Cajun Jambalaya
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A speedy and flavorful one-pan Jambalaya with chicken, andouille sausage, and brown rice, perfect for a busy weeknight.
Ingredients
- 3 ounces (85g) andouille sausage (finely chopped)
- 12 ounces (340g) skinless (boneless chicken breasts,cut into bite-size pieces)
- 2 10-oz (283g) cans unsalted diced tomatoes and green chiles
- 2 teaspoons (10ml) salt-free Cajun seasoning
- 1/2 teaspoon (2.5ml) kosher salt
- 2 8.8-oz (249g) pouches precooked brown rice
- 4 green onions (chopped)
- 1 lemon (cut into wedges)
- Hot sauce (optional)
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion mixture (if used) and sausage; cook for 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook for 4 minutes or until chicken is lightly browned, stirring occasionally.
- Strain the diced tomatoes and green chiles in a colander over a bowl, reserving 1/4 cup (59ml) of the liquid. Add the strained tomato mixture, 1/4 cup (59ml) reserved tomato liquid, Cajun seasoning, salt, and precooked brown rice to the pan, scraping the pan with a wooden spoon to loosen browned bits. Cover the pan, reduce heat to medium, and simmer for 10 minutes, stirring occasionally.
- Remove the pan from the heat; sprinkle with green onions. Divide the rice mixture evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Cajun
Find it online: https://honestcooking.com/quick-easy-jambalaya/
Frequently Asked Questions
Can I use fresh tomatoes instead of canned for the jambalaya?
Yes, you can use fresh tomatoes; just be sure to prep them in a colander and bowl as mentioned to remove excess moisture before adding them to the dish.
What if I can’t find pre-cut frozen green pepper and onions?
You can simply chop a fresh onion and green pepper and microwave them for a minute to soften them, which works well as a substitute.
How can I adjust the spice level in the jambalaya?
You can control the heat by adjusting the amount of spices you add; if you prefer less heat, simply reduce the amount of spicy seasonings used.
