Published: by Chef Dennis Littley
5 from 30 votes
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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!
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.
Table of Contents:
What Ingredients do I need 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?
Combine the seasonings and dredge the chicken and shrimp in the creole seasoning. Set aside until needed.
- 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.
- 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).
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……
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 flavordue 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 thatgumbo 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
- Cheesy Breakfast Skillet Recipe
- Shrimp Étouffée {Classic Cajun Recipe}
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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 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Entree
Cuisine: American, cajun
Servings: 4
Calories: 918kcal
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
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
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About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
Denniss Latchum
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
Larry
Looks outstanding Chef and pretty easy to make – I like one pot meals.Reply
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