I’m always on the lookout for new weeknight recipes. They need to be relatively quick and hearty, and something that my husband will actually eat (lol). Bonus points go to one-pan and one-pot meals! This Weeknight Jambalaya fits the bill perfectly. It uses one pan, it’s a meat + starch in one, and Longe gobbles it down. That’s a win for a weeknight meal!
I’ve been working on the perfect jambalaya recipe for awhile now. I got my first taste of an authentic recipe from Longe’s former co-worker. He throws two big parties every year: a crawfish boil, and an outdoor party to watch an LSU football night game. At the latter, he serves the BEST jambalaya.
I tried to get the recipe out of him, to no avail. But he did let me in on a secret: Slap Ya Mama seasoning. It’s a spicy blend of Cajun seasonings and spices made in Louisiana, and it adds a TON of flavor to this dish.
You can find it on Amazon or in your local grocery store with the other spices. It is seasoned with salt already, so you won’t need additional salt for the dish. If you use an unsalted Cajun seasoning, you’ll need to add up to two teaspoons of salt to the dish.
Weeknight jambalaya starts by cooking bite-size pieces of boneless skinless chicken thighs until browned on both sides. Then, you’ll cook half moons of andouille sausage in the same pan until they are golden brown. Both of these steps really build the flavor of the finished dish.
Then, you’ll sauté a yellow onion, green pepper, and two stalks of celery in the same pan until soft.
After that step, everything goes into the pan! You’ll cover the pan and cook it for 20 minutes. The rice will soak up the liquid from the stock and crushed tomatoes, and the chicken will finish cooking, too.
The end result is perfectly cooked, Cajun-seasoned rice with chicken and andouille sausage, also known as jambalaya!
Weeknight Jambalaya really is an all-in-one meal. I serve it with a salad to add some veggies to the meal, but it’s one of those dishes similar to chili that stands well on its own. It would also be good with cornbread on the side.
It’s not only great for a weeknight meal, but also for a weekend of football watching! It would be a great substitute for chili on a cozy fall or winter afternoon.
This flavorful jambalaya recipe is easy enough to make on a weeknight, and it only takes one pan (minimal dishes to do later!). It has a kick from the Cajun seasoning—dial back the seasoning if you’re making it for sensitive palates!
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Cajun
- 2 tablespoons olive oil
- 1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon + 1 teaspoon salted Cajun seasoning, divided (I used Slap Ya Mama)
- 12 oz smoked andouille sausage, sliced into half moons (I used Aidells)
- 1 yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 green pepper, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1½ cups long grain white rice
- 1 (14.5 oz) can crushed tomatoes
- 3 cups water
- For garnish: fresh chopped parsley, hot sauce
- Heat the olive oil in a large sauté pan over medium heat.
- Sprinkle the chicken with 1 teaspoon of the Cajun seasoning. Place half of the chicken in a single layer in the sauté pan. Cook until light golden brown (about 2–3 minutes), then flip and continue cooking until brown on the other side. Remove chicken from the pan and place on a plate. Repeat with the remaining chicken.
- Add the andouille sausage to the pan. Cook, flipping halfway through, until light golden brown on both sides, about 4–6 minutes. Remove the andouille sausage from the pan and place on the plate with the chicken. There should be some oil still left in the pan. If not, add up to 1 tablespoons of additional olive oil.
- Add the onion, celery, and green pepper to the pan. Cook, stirring occasionally, until the onion is translucent and the celery and pepper are soft, about 4–5 minutes. Add the garlic and cook for 30 seconds more.
- Stir in the dried thyme, rice, crushed tomatoes, water, and the remaining 1 tablespoon of Cajun seasoning. Add the cooked chicken and andouille sausage. Turn the heat to high and bring the mixture to a boil.
- Reduce the heat to low and cover the pan. Let cook, undisturbed for 20 minutes. Remove from the heat and let sit for 5 minutes. Uncover and fluff the jambalaya with a fork. Garnish with fresh chopped parsley and serve.
Slap Ya Mama Cajun seasoning contains salt. As a result, the dish doesn’t need any more salt. If you use a unsalted variety, I recommend adding at least 2 teaspoons of salt to the dish as it cooks.
Keywords: jambalaya, andouille sausage
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