Easy Skillet Jambalaya
Easy Skillet Jambalaya is one of those one pot wonders that is such a winner! Delicious any time of year and easily customizable to your tastes! You can use spicy or mild Conecuh sausage, polish sausage or andouille sausage. Great with smoked chicken (my favorite), rotisserie chicken, or even lefover barbecue chicken. You can also use any type of shrimp you like; grilled, frozen or leftover baked. Any combination of the meats: sausage, chicken and/or shrimp can be used. My husband’s favorite combo is sausage and chicken as he isn’t a big shrimp fan. I am though, so I always try to sneak a few in! I will often keep frozen cooked peeled shrimp in my freezer and just drop a handful in – directly from the freezer, without thawing. Just sprinkle some cajun seasoning on them, chop, and drop into the jambalaya. Works out great!
This recipe is inspired by one of my dear friends, Sherri — she shared a similiar recipe with me years ago. She is an amazing cook and is someone who also shows love to her family and friends through food. We often share recipes and inspire each other with meal ideas as both of us are constantly in the kitchen! Our favorite saying to each other about preparing food for others is “It’s what we DO!” It is such a blessing to be able to cook for those we love.
Serve this Easy Skillet Jambalaya over rice, such as my Simply Perfect Oven Rice, with a generous sprinkling of green onions and fresh parsley on top. A few drops of Yellowbird hot sauce is also delicious on it. And don’t forget some crusty French bread on the side. Yum!
Easy Skillet Jambalaya
Ingredients
- ½ stick butter
- 1 small vidalia or sweet onion chopped
- 1 green or red bell pepper chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 pound spicy Conecuh sausage can substitute andouille or other sausage, cut into slices or chunks
- 1 pound cooked shredded chicken breasts or thighs; smoked, roasted or baked
- 1 pound peeled deveined shrimp fresh or frozen
- 1 can Rotele tomatoes and green chiles undrained
- 1 8 ounce can tomato sauce
- kosher salt, black pepper, red pepper flakes to taste
- cajun seasoning to taste
- 1/2 cup chicken stock more or less, to get jambalaya to desired thickness
- cooked white rice for serving
- sliced green onions and chopped fresh parsley for serving
Instructions
- In a large skillet with a lid, drizzle with a small amount of olive oil and brown the sausage over medium heat. When fully cooked and brown, remove from skillet onto a plate and set aside. Sprinkle some cajun seasoning on the chicken and the shrimp, to taste.
- Add the butter to the skillet and saute the veggies, season with a bit of salt, pepper and red pepper flakes. If you are using spicy sausage go easy or omit the red pepper flakes!
- When veggies are soft, add in the chicken stock and stir, then add the Rotele and tomato sauce and combine well.
- At this point, put the sausage, chicken and shrimp into the skillet. Don't worry about the shrimp not being cooked as it will cook in the jambalaya. Cover and simmer about 15-20 minutes. Add chicken broth if necessary, to reach desired thickness.
- To serve, place cooked rice in the bottom of each individual serving bowl; ladle the jambalaya over the top and sprinkle with green onions and parsley. Serve with some crusty French bread. Enjoy!