JAMBALAYA SKILLET

JAMBALAYA SKILLET

Big Louisiana Flavor in One Easy Pan

When you’re craving the bold, smoky flavors of Louisiana jambalaya but don’t want to babysit a pot for an hour, skillet jambalaya is the answer. These recipes deliver classic Creole flavor using one pan, minimal cleanup, and weeknight-friendly cooking times—without sacrificing authenticity.

Below you’ll find three skillet-style jambalaya recipes, each with its own personality, plus expert tips to make them foolproof every time.

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Why Make Jambalaya in a Skillet?

• One-pan cooking = less cleanup

• Faster than traditional stovetop jambalaya

• Perfect for weeknights and small kitchens

• Easy to customize protein and spice level

• Great for meal prep and leftovers

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Classic Chicken & Sausage Jambalaya Skillet

Ingredients

• 1 tbsp olive oil

• 12 oz andouille sausage, sliced

• 1 lb boneless chicken thighs, diced

• 1 small onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 cup long-grain rice

• 2 cups chicken broth

• 1 cup diced tomatoes

• 1 tsp smoked paprika

• 1 tsp Cajun seasoning

• ½ tsp thyme

• ¼–½ tsp cayenne (to taste)

• Salt and black pepper

• Green onions for garnish

Instructions

1. Heat oil in a large deep skillet over medium heat.

2. Brown sausage until crisp; remove and set aside.

3. Sear chicken in the same skillet until lightly browned.

4. Add onion, bell pepper, and celery. Cook until softened.

5. Stir in garlic and spices.

6. Add rice, broth, tomatoes, sausage, and chicken.

7. Bring to a simmer, cover, and cook 18–20 minutes.

8. Rest 5 minutes, fluff, garnish, and serve.

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Shrimp Jambalaya Skillet (Fast & Flavorful)

Ingredients

• 1 tbsp butter or olive oil

• 1 lb raw shrimp, peeled & deveined

• 10 oz smoked sausage, sliced

• 1 small onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic

• 1 cup cooked rice (day-old works best)

• ½ cup chicken or seafood broth

• 1 tsp Cajun seasoning

• ½ tsp smoked paprika

• Lemon wedges & parsley

Instructions

1. Sauté sausage in skillet until browned. Remove.

2. Add onion and bell pepper; cook until tender.

3. Add garlic and spices.

4. Stir in cooked rice and broth.

5. Add shrimp and sausage back in.

6. Cook 4–6 minutes until shrimp are pink.

7. Finish with lemon and parsley.

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Low-Carb Cauliflower Rice Jambalaya Skillet

Ingredients

• 1 tbsp olive oil

• 12 oz smoked sausage

• 1 lb chicken breast or thighs

• 1 onion, diced

• 1 bell pepper, diced

• 2 cloves garlic

• 1 tsp Cajun seasoning

• ½ tsp paprika

• 12 oz cauliflower rice

• Salt and pepper

Instructions

1. Brown sausage and chicken in skillet.

2. Add vegetables and cook until soft.

3. Stir in spices.

4. Add cauliflower rice and cook 5–7 minutes.

5. Serve hot with green onions.

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Skillet Jambalaya Tips for Perfect Results

• Use a deep, heavy skillet with a lid

• Toast rice briefly before adding liquid

• Don’t over-stir once simmering

• Adjust broth if your skillet runs hot

• Add shrimp last to prevent overcooking

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Creole vs Cajun Skillet Jambalaya

Style	Tomatoes	Flavor
Creole	Yes	Slightly saucy, herby
Cajun	No	Smoky, bold, rustic

Both styles work beautifully in skillet recipes.

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Storage & Reheating

• Fridge: 3–4 days in airtight container

• Freezer: Up to 2 months

• Reheat: Skillet with splash of broth or microwave covered

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Final Thoughts

Jambalaya skillet recipes bring the heart of Louisiana cooking into a fast, approachable format. Whether you prefer classic chicken and sausage, quick shrimp, or a low-carb version, these one-pan meals deliver big flavor with minimal effort.

OTHER RECIPES

JAMBALAYA RECIPE INGREDIENTS

• 1 medium green pepper, chopped
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 tbsp. vegetable oil
• 1 lb. boneless skinless chicken breasts, cut into strips
• 2 tbsp. lite Creole seasoning, divided
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 cup water
• 1 can (8 oz.) low sodium tomato sauce
• 1/2 lb. cleaned medium shrimp
• 2 cups MINUTE® Brown Rice, uncooked

JAMBALAYA RECIPE INSTRUCTIONS
Heat oil in large nonstick skillet over medium-high heat. 

Add bell peppers, onions and celery; cook and stir until crisp-tender.

Toss chicken with 1 tbsp. of the seasoning. 

Add to skillet. Cook and stir 2 to 3 min. or until cooked through.

Add tomatoes, water, tomato sauce, shrimp and remaining 1 tbsp. seasoning; mix well. 

Bring to boil. 

Stir in rice; cover. 

Simmer 5 minutes 

Remove from heat. Let stand 5 minutes. 

Fluff with fork.

Makes 6 servings.

Cook's Note: Omit 1 tbsp. of the Creole seasoning. 

Substitute 1 pkg. (6 oz. each) Grilled Chicken Breast Strips for cooked fresh chicken strips. 

Cook and stir celery, onion, green pepper and chicken breast strips in hot oil until vegetables are tender. Continue as directed.

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