One Skillet Jambalaya (chicken & sausage)


One Skillet Jambalaya (Chicken & Sausage)

Course Main Course
Cuisine American
Author Catherine’s Plates


  • large skillet with lid
  • cutting boards with sharp knife
  • spatula


  • 1 1/2 lbs boneless, skinless chicken breasts cut into bite size pieces
  • 2 TBS Cajun-Season All (or other cajun seasoning) DIVIDED
  • 4 TBS cooking oil DIVIDED
  • 1 (12oz) package smoked sauce cut into bite size pieces (or other type sausage)
  • 2 ribs celery, diced small
  • 1 medium green bell pepper, diced small
  • 1 medium yellow onion, diced small
  • 1 tsp garlic, minced
  • 2 (15oz) cans crushed tomatoes with juice
  • 2 cups chicken broth
  • 1 cup uncooked long grain white rice
  • chopped green onions, garnish


  • In a large skillet over medium high, heat up 2 TBS cooking oil. Add chicken in a single layer and season top with 1/2 TBS Cajun-Season All. Let cook for 2-3 minutes until golden brown on bottom of chicken. Flip chicken over, sprinkle with seasoning. Let brown for additional 2-3 minutes. Remove chicken from pan onto a plate and set aside.
  • In same skillet, add additional oil if need and place in sausage and sprinkle with cajun seasoning. Stir and cook for 2-3 minutes until crispy and browned. Remove sausage from skillet and place with the chicken. Set aside.
  • In same skillet, add additional oil if needed. Add in celery, bell pepper, and onion. Season with cajun seasoning. Cook until vegetables are softened and lightly browned. Stir in minced garlic and cook for 1 minute.
  • Stir in canned crushed tomatoes with juice, chicken broth and 1 TBS additional cajun seasoning.
  • Stir in uncooked rice, the browned chicken & sausage. Bring to a boil over high heat. Lower heat to a low setting, place lid on skillet and simmer for 20 minutes until rice is cooked. (NOTE: every few minutes, remove lid and stir.)
  • Remove lid after 20 minutes, stir and let rest for 3-5 minutes. Garnish with green onions. Great served with your favorite corn bread.

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