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    Ask Chef Dennis » Recipes » Main Meals » Seafood Recipes » One Pan Skillet Jambalaya Recipe

    One Pan Skillet Jambalaya Recipe

    Published: Jan 22, 2022 · Modified: Jan 22, 2022 by Chef Dennis Littley · 2 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 30 votes
    Jump to Recipe Print Recipe
    pinterest image for skillet jambalaya

    If you’re looking for an easy-to-make dish that will tantalize your tastebuds my One Pan Skillet Jambalaya is just what you’re looking for!

    jambalaya in a white bowl with corn muffins and pot of jambalaya in background

    A world of flavors awaits you and it’s not that hard to make that journey, simply by taking that path a little bit outside of your flavor comfort zone.

    A taste of Lousianna awaits you, succulent gulf shrimp, andouille sausage and chicken blended together with rice, okra, tomatoes and blended with seasonings to make my Creole version of Jambalaya.

    What Ingredients do I need to make Jambalaya?

    ingredients to make jambalaya

    Let’s start by gathering the ingredients we need to make Skillet Jambaylaya. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Can I make jambalaya without shrimp?

    Yes, you can. The first rule of cooking at home is to make food you enjoy eating. If you don’t want to add shrimp, simply leave them out.

    How do I make Jambalaya?

    seasoned chicken and shrimp in white bowls

    Combine the seasonings and dredge the chicken and shrimp in the creole seasoning. Set aside until needed.

    four images showing how to prepare the Jambalaya
    • In a large hot skillet add olive oil. Then add the garlic, onions, peppers, and saute over medium high heat for 3-4 minutes
    • Add the rice and continue to saute for another few minutes, lowering heat to medium, adding more olive oil if needed
    • Add the tomatoes, okra, Worcestershire and hot sauce to the pan.
    • Add the chicken stock and turn the heat down to medium low, cover and allow to simmer for 10 – 12 minutes

    Stir the mixture as needed to make sure the ingredients are well blended and do not stick to the pan.

    two images showing the final steps making the jambalaya
    • Add chicken and andouille sausage to the pan (not pictured) cover and allow to cook for an additional 8-10 minutes on medium low.
    • Add Shrimp to the pan and continu e cooking over medium heat for 5 minutes or until shrimp are fully cooked (don’t overcook the shrimp).
    skillet jambalaya in a white bowl with other bowls of jambalaya in the background

    I don’t make my Skillet Jambalaya too spicy, but you can easily kick up your recipe a few notches if you enjoy a little more heat in your food. And have a little fun when you’re cooking up this kind of deliciousness in your kitchen with some of your favorite music. It’s okay to sing and do a little happy dance while you’re cooking……

    three white bowls of jambalaya with a bowl of chopped parsley

    As they say in Louisiana- Laissez les bons temps rouler.  For you and me that means– Let the good times roll!

    Recipe FAQ’s

    What is the difference between Cajun Jambalaya and Creole Jambalaya?

    Cajun jambalaya can have a deeper, smokier flavor due to this browning process. And generally won’t use tomatoes. Cajun jambalaya is found in the more rural areas of Louisiana.
    Creole Jambalaya is found in New Orleans and the surrounding areas where the Creole culture is more prevalent and will usually incorporate tomatoes in the dish.

    Should Jambalaya be wet or dry?

    Cajun Jambalaya which doesn’t contain tomatoes will be a drier version of this dish, even having browned texture and color from cooking in a drier pan.
    The Creole version with the added tomatoes will be a soupier, wetter version because of the added tomatoes.

    What is the difference between Jambalaya and Gumbo?

    The main difference between the two is that gumbo recipes almost always use a roux which is cooked until dark in color.
    Jambalaya is more of a one-pot dish that doesn’t use a roux for thickening or color. Jambalaya will also include rice that is cooked into the dish.

    More Recipes You’ll Love!

    • Skillet Chicken Gumbo Recipe
    • Quick and Easy Skillet Paella Recipe
    • Breakfast Lovers Cheesy Skillet Breakfast
    • Down-Home Cajun Shrimp Etouffee Recipe

    Did you make this? Please RATE THE RECIPE below!

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    overhead partial view of Jambalaya in a white bowl with a spoon
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    5 from 30 votes

    How to Make Skillet Jambalaya

    If you love flavor then you'll love my quick and easy one-pan Skillet Jambalaya Recipe! This restaurant style dish can be on your table in about 45 minutes!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Entree
    Cuisine: American, cajun
    Servings: 4
    Calories: 918kcal
    Author: Chef Dennis Littley

    Ingredients

    Jambalaya

    • 1 cup chopped onion
    • 1 cup chopped red or green bell pepper
    • 15 oz canned diced tomatoes in juice
    • 1 cup sliced okra fresh or frozen
    • 3 clove garlic chopped
    • 1 ½ cups white rice
    • 4 cups chicken stock
    • 4 boneless chicken thighs cut into chunks
    • 12 large raw shrimp – peeled and cleaned
    • 6 ounces Andouille sausage – sliced
    • olive oil for sauteing
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon hot sauce

    Creole Seasoning

    • 2 ½ tablespoons paprika
    • 2 tablespoons granulated garlic
    • 1 tablespoon sea salt
    • 1 tablespoon granulated onion
    • 1 tablespoon black pepper
    • 1 tablespoon oregano
    • 1 tablespoon thyme
    • 2 tablespoons chopped parsley for garnish
    US Customary – Metric
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    Instructions

    Creole Seasoning

    • Combine spices and mix well.

    Jambalaya

    • dredge chicken and shrimp in cajun seasonings and set aside
    • In a large hot skillet add olive oil
    • Add the garlic, onions, peppers, and saute over medium high heat for 3-4 minutes
    • Add in rice and continue to saute for another few minutes, lowering heat to medium, adding more olive oil if needed
    • Add chicken stock, tomatoes, okra, Worcestershire and hot sauce. Turn heat down to med low and cover and allow to simmer for 10 – 12 minutes
    • Occasionally stir the mixture to make sure all of the ingredients are well blended and not sticking to the pan.
    • Add chicken and andouille sausage to pan cover and allow to cook for an additional 8-10 minutes on medium low.
    • Add shrimp to Jambalaya and continue cooking over medium heat for 5 minutes or until shrimp are fully cooked.
      *if more liquid is needed anytime during the cooking process add in more stock or water.
    • Place in a large serving dish arranging shrimp and sausage, sprinkling with chopped parsley. Serve and enjoy.

    Nutrition

    Calories: 918kcal | Carbohydrates: 86g | Protein: 51g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 230mg | Sodium: 2929mg | Potassium: 1422mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4028IU | Vitamin C: 75mg | Calcium: 196mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Denniss Latchum

      August 30, 2020 at 9:31 am

      5 stars
      Once Again Chef Dennis has come through with an easy and delicious recipe! There were 4 of us (two with apatite’s) and we had a lot left over. This did not fit into my 12″ skillet though so I had to transfer to a pot which was fine really. I added extra tomato and liquid and for a treat used Mexican oregano. GREAT RECIPE!!! Thank you Chef Dennis!

      Reply
    2. Larry

      October 03, 2015 at 10:34 am

      5 stars
      Looks outstanding Chef and pretty easy to make – I like one pot meals.

      Reply

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