One Pan Jambalaya

One Pan Jambalaya

Time: 25 minutes

Serves: 4


  • 1 tbsp canola oil

  • 1 8oz package frozen chopped onion and green bell pepper, thawed

  • 3oz andouille sausage, finely chopped

  • 12oz skinless, boneless chicken breasts, cut into bite size pieces

  • 2 10oz cans unsalted diced tomatoes and green chiles

  • 2 tsp salt free Cajun seasoning

  • ½ tsp kosher salt

  • 2 8.8oz pouches precooked brown rice

  • 4 green onions, chopped

  • 1 lemon cut into wedges


  1. In a large skillet heat the oil over a medium-high heat.

  2. Add the onion mixture and sausage and cook for 4 minutes, stirring occasionally.

  3. Add the chicken and cook for 4 minutes until the chicken is lightly browned, stirring occasionally.

  4. Strain the tomatoes in a colander over a bowl, reserve ¼ cup of liquid.

  5. Add the strained tomatoes and reserved liquid, Cajun seasoning, salt and rice to a pan, scrapping to loosen any brown bits.

  6. Cover the pan and simmer for 10 minutes, stirring occasionally.

  7. Remove from heat and sprinkle with green onions.

  8. Serve with lemon wedges.

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