Skillet Jambalaya

From One-Skillet Dinners

Skillet Jambalaya

Why This Recipe Works

Jambalaya, a hearty mix of chicken, andouille sausage, shrimp, and rice, is typically made in a Dutch oven and can take at least an hour to prepare. We wanted a quicker, easier version without sacrificing any of the complex flavors of this ...

Why This Recipe Works

Jambalaya, a hearty mix of chicken, andouille sausage, shrimp, and rice, is typically made in a Dutch oven and can take at least an hour to prepare. We wanted a quicker, easier version without sacrificing any of the complex flavors of this Creole classic.

Bone-in, skin-on chicken thighs rather than the typical whole cut-up chicken called for in many recipes saved us time and fuss. To mimic long-simmered flavor, we browned the sausage in the skillet, added the chicken, then cooked the vegetables in some of the rendered fat. We then stirred the rice in to coat it with the fat for deep flavor. For our cooking liquid, we relied on chicken broth and clam juice (to complement the shrimp). To prevent the shrimp from overcooking, we cooked it for only a few minutes, then allowed it to finish cooking through off the heat (the residual heat is hot enough to cook it through). Entirely made in a skillet, this jambalaya makes a fast and satisfying supper.

Watch the Full Episode

One-Skillet DinnersSeason 6, Ep. 606

When most people think of dishes like lasagna and jambalaya, they think of labor-intensive weekend meals. In this episode, however, we develop versions that could be prepared on a busy weeknight.