It’s Mardi Gras!

Let the Good Times Roll with One Skillet Jambalaya

Celebrate Mardi Gras with our One Skillet Chicken and Sausage Jambalaya! Loaded with colorful veggies, smoky Cajun spices and fresh herbs… it’s a Fat Tuesday classic you won’t want to miss.

Originating in Louisiana, Jambalaya is traditionally made with peppers, celery and onions that are nestled in a bed of rice that’s spiced with andouille sausage, chicken and bold Southern seasonings. Shrimp is also a great addition to this recipe if you have some on hand.

We’re obsessed with meals that can be thrown together in one cooking vessel. Not only are they easy to make, but clean-up is quick as well!  One-pot (or skillet) recipes are so cozy and comforting, check out our other posts you might like below!

Recipe: One Skillet Jambalaya


  • Olive Oil, as needed
  • 1 – 2 tsp. Cajun or Blackening Seasoning, to taste
  • 2 Chicken Breasts, cut into bite-sized chunks
  • 4 Andouille Sausages, cut into chunks
  • 1 small White Onion, chopped
  • 1 Bell Pepper (any color), chopped
  • 2 ribs of Celery, chopped
  • 2 cloves of Garlic, minced
  • 1 (14.5 oz) can Diced Tomatoes with Green Chilies
  • 2 cups Chicken Stock
  • 1 cup Long Grain White Rice
  • Lime Wedges, for serving (optional)
  • That’s Tasty Fresh Cilantro, chopped for garnish


  1. Season chicken and sausage with desired seasonings. Sauté in a large skillet for 5 – 6 minutes with a tablespoon of olive oil over medium-high heat. Don’t worry about cooking the chicken all the way through, it will continue to cook later. Once browned, transfer to a plate with a slotted spoon and set aside.
  2. Sauté onion, bell pepper and celery in the remaining oil that’s left in the pan (that’s where all the flavor is!) for 5 minutes. Add garlic and continue to cook for an additional minute.
  3. Add reserved meat, the can of tomatoes, chicken stock and long grain white rice to the skillet. Bring to a soft boil and then turn the heat to medium low and cook, covered, for 15 minutes.
  4. Remove from heat, stir together and then allow the jambalaya to cool for 5 – 6 minutes uncovered. This will allow flavors to finish blending and any leftover juices will thicken.
  5. Serve with a hefty sprinkle of fresh cilantro and lime wedges.
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