Easy Jambalaya Skillet | @simplywhisked

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.

Easy Jambalaya Skillet | @simplywhisked

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.

Easy Jambalaya Skillet | @simplywhisked

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Easy Jambalaya Skillet

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x


  • 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


  1. 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.
  2. Add chicken. Season liberally with salt & pepper. Sauté chicken, stirring occasionally until chicken is no longer pink – about 5 minutes.
  3. Add sausage, tomatoes, rice, water, salt & thyme. Cover pan and bring to a boil.
  4. 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
Easy Jambalaya Skillet | @simplywhisked

Last Updated on January 21, 2020 by Melissa Belanger

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