This easy jambalaya skillet is a simple weeknight meal that packs a lot of flavor, and you’ll only have one pan to wash.
I have to admit it. I have a slight problem with buying groceries that I have grand schemes for and then they just sit in the fridge because by the time I’m ready to cook them, I’m over the idea that was in my head. I would guess it’s a common food blogger problem, but I really can’t say for sure. That’s how I ended up with making an easy jambalaya skillet.
After I made my Sriracha cilantro chicken salad, I decided it would be fun to play around with different variations of chicken salad, and I was all ready to make a Cajun-style chicken salad with andouille sausage and Cajun seasoning. I was thinking the sausage could serve as a flavor booster, like bacon does, but the sausage I bought just sat in the fridge and I put off making the chicken salad for days.
Eventually, I had to cook it or throw it out, and throwing it out isn’t a very good option. So rather than throw it out, I whipped up this skillet meal with whatever we had in the fridge and pantry. I used stewed tomatoes because it was all we had. I almost never use them in a recipe, but it was the only canned tomato we had. And, it turns out, it worked really well. So well that I decided to share the recipe.
Everything for this easy jambalaya skillet cooks in one large skillet, so it doesn’t make a lot of dishes, and it’s a great, easy weeknight meal. We will definitely having it again and again.Print
- 1 tablespoon olive oil
- 1 1/2 cups chopped bell pepper
- 1 onion, chopped
- 3 stalks celery, chopped
- 2 chicken breasts, cut into bite-sized pieces
- Salt & pepper
- 1 13-ounce pre-cooked andouille sausage, sliced
- 1 15-ounce can stewed tomatoes, roughly chopped with juices reserved
- 1 cup brown rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1/8 teaspoon dried thyme
- In a large skillet or frying pan, heat olive oil to medium-high. Add bell pepper, onion, and celery, sautéing until translucent, stirring occasionally – about 5 minutes.
- Add chicken. Season liberally with salt & pepper. Sauté chicken, stirring occasionally until chicken is no longer pink – about 5 minutes.
- Add sausage, tomatoes, rice, water, salt & thyme. Cover pan and bring to a boil.
- Reduce heat to low and allow pan to simmer for 15 – 20 minutes, or until rice is tender and most liquid has been absorbed.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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