5 from 2 votes
Classic Creole One Pan Jambalaya
Work Time
45 mins
Cook Time
55 mins
Total Time
1 hr 40 mins

One pan Jambalaya is classic Creole cuisine. Make it your way for an easy meal everyone will love.

Course: Main Course
Cuisine: French
Keyword: jambalaya
Yield: 6 servings
Calories: 488 kcal
  • 2 tbsp olive oil
  • 12 oz boneless skinless chicken thighs cut into 1½-inch pieces
  • ½ lb cooked ham cubed
  • ½ lb kielbasa cut into 1-inch pieces
  • 1 medium-red onion cut into thin wedges
  • 2 celery stalks finely diced
  • 3 garlic cloves minced
  • 1 cup converted rice
  • 1 can 28 oz diced tomatoes
  • 1 cup low-sodium chicken broth
  • 1 green bell pepper diced
  • 2 to 3 tsp Cajun seasoning
  • 2 bay leaves
  • 1 lb large shrimp peeled and deveined
  • ½ cup chopped flat-leaf parsley
  • 6 scallions finely chopped
  1. Heat oven to 350°F. In a 4- to 5-quart Dutch oven, heat 1 tbsp oil over medium-high heat. Add chicken and cook, turning about 4 min; transfer to a plate. Add ham and sausage; cook until lightly browned, about 3 min. Transfer to plate with chicken. Add remaining 1 tbsp oil to Dutch oven. Add onion, celery and garlic; cook until just softened, about 4 min. Stir in rice, tomatoes, broth, bell pepper, Cajun seasoning, bay leaves and meats and bring to boil.
  2. Cover and bake until liquid is absorbed and rice is nearly tender, about 35 min. Add shrimp, pushing into the mixture, then cover and bake stirring once, until shrimp is opaque, 5 to 10 min. Discard bay leaves. Sprinkle with parsley and scallions.
Recipe Notes