If you’re looking for an easy-to-make dish that will tantalize your tastebuds my One Pan Skillet Jambalaya is just what you’re looking for!
A world of flavors awaits you and it’s not that hard to make that journey, simply by taking that path a little bit outside of your flavor comfort zone.
A taste of Lousianna awaits you, succulent gulf shrimp, andouille sausage and chicken blended together with rice, okra, tomatoes and blended with seasonings to make my Creole version of Jambalaya.
What Ingredients do I need to make Jambalaya?
Let’s start by gathering the ingredients we need to make Skillet Jambaylaya. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Can I make jambalaya without shrimp?
Yes, you can. The first rule of cooking at home is to make food you enjoy eating. If you don’t want to add shrimp, simply leave them out.
How do I make Jambalaya?
Combine the seasonings and dredge the chicken and shrimp in the creole seasoning. Set aside until needed.
- In a large hot skillet add olive oil. Then add the garlic, onions, peppers, and saute over medium high heat for 3-4 minutes
- Add the rice and continue to saute for another few minutes, lowering heat to medium, adding more olive oil if needed
- Add the tomatoes, okra, Worcestershire and hot sauce to the pan.
- Add the chicken stock and turn the heat down to medium low, cover and allow to simmer for 10 – 12 minutes
Stir the mixture as needed to make sure the ingredients are well blended and do not stick to the pan.
- Add chicken and andouille sausage to the pan (not pictured) cover and allow to cook for an additional 8-10 minutes on medium low.
- Add Shrimp to the pan and continu e cooking over medium heat for 5 minutes or until shrimp are fully cooked (don’t overcook the shrimp).
I don’t make my Skillet Jambalaya too spicy, but you can easily kick up your recipe a few notches if you enjoy a little more heat in your food. And have a little fun when you’re cooking up this kind of deliciousness in your kitchen with some of your favorite music. It’s okay to sing and do a little happy dance while you’re cooking……
As they say in Louisiana- Laissez les bons temps rouler. For you and me that means– Let the good times roll!
Recipe FAQ’s
Cajun jambalaya can have a deeper, smokier flavor due to this browning process. And generally won’t use tomatoes. Cajun jambalaya is found in the more rural areas of Louisiana.
Creole Jambalaya is found in New Orleans and the surrounding areas where the Creole culture is more prevalent and will usually incorporate tomatoes in the dish.
Cajun Jambalaya which doesn’t contain tomatoes will be a drier version of this dish, even having browned texture and color from cooking in a drier pan.
The Creole version with the added tomatoes will be a soupier, wetter version because of the added tomatoes.
The main difference between the two is that gumbo recipes almost always use a roux which is cooked until dark in color.
Jambalaya is more of a one-pot dish that doesn’t use a roux for thickening or color. Jambalaya will also include rice that is cooked into the dish.
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How to Make Skillet Jambalaya
Ingredients
Jambalaya
- 1 cup chopped onion
- 1 cup chopped red or green bell pepper
- 15 oz canned diced tomatoes in juice
- 1 cup sliced okra fresh or frozen
- 3 clove garlic chopped
- 1 ½ cups white rice
- 4 cups chicken stock
- 4 boneless chicken thighs cut into chunks
- 12 large raw shrimp – peeled and cleaned
- 6 ounces Andouille sausage – sliced
- olive oil for sauteing
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
Creole Seasoning
- 2 ½ tablespoons paprika
- 2 tablespoons granulated garlic
- 1 tablespoon sea salt
- 1 tablespoon granulated onion
- 1 tablespoon black pepper
- 1 tablespoon oregano
- 1 tablespoon thyme
- 2 tablespoons chopped parsley for garnish
Instructions
Creole Seasoning
- Combine spices and mix well.
Jambalaya
- dredge chicken and shrimp in cajun seasonings and set aside
- In a large hot skillet add olive oil
- Add the garlic, onions, peppers, and saute over medium high heat for 3-4 minutes
- Add in rice and continue to saute for another few minutes, lowering heat to medium, adding more olive oil if needed
- Add chicken stock, tomatoes, okra, Worcestershire and hot sauce. Turn heat down to med low and cover and allow to simmer for 10 – 12 minutes
- Occasionally stir the mixture to make sure all of the ingredients are well blended and not sticking to the pan.
- Add chicken and andouille sausage to pan cover and allow to cook for an additional 8-10 minutes on medium low.
- Add shrimp to Jambalaya and continue cooking over medium heat for 5 minutes or until shrimp are fully cooked.*if more liquid is needed anytime during the cooking process add in more stock or water.
- Place in a large serving dish arranging shrimp and sausage, sprinkling with chopped parsley. Serve and enjoy.
Denniss Latchum
Once Again Chef Dennis has come through with an easy and delicious recipe! There were 4 of us (two with apatite’s) and we had a lot left over. This did not fit into my 12″ skillet though so I had to transfer to a pot which was fine really. I added extra tomato and liquid and for a treat used Mexican oregano. GREAT RECIPE!!! Thank you Chef Dennis!
Larry
Looks outstanding Chef and pretty easy to make – I like one pot meals.