One Pan Jambalaya

Makes 6 servings; 1 cup jambalaya, ½ cup brown rice each serving

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  • 3 cups cooked brown rice 
  • 2 small bell peppers 
  • 1 medium onion 
  • ½ bunch green onions (optional) 
  • 1 Tablespoon vegetable oil 
  • 7 ounces andouille sausage 
  • 1 pound boneless, skinless chicken 
  • 1 10 ounce can diced tomatoes with green chilis 
  • 1 Tablespoon Cajun Seasoning 


  1. Pre heat oven to 425°F. 
  2. Wash your hands well with soap and warm water for at least 20 seconds. 
  3. Cook rice according to package directions. 
  4. Wash bell peppers and cut into medium pieces. 
  5. Peel onion and cut into medium pieces. 
  6. Wash green onions and cut whites and light green parts into small pieces. Cut darker green parts into small pieces and set aside for garnish. 
  7. Toss together bell peppers, onions, white and light green parts of green onions, and oil in a large rimmed baking pan with tongs. 
  8. Cut sausage link in half longways and then cut those strips in half. Line up sausage strips and cut into small pieces. Add sausage to vegetable mixture in the pan. 
  9. Trim fat off chicken and cut into ½ inch cubes. Add chicken pieces to pan. 
  10. Wash your hands well with soap and warm water for at least 20 seconds. 
  11. Top ingredients on pan with diced tomatoes with green chiles and Cajun seasoning and mix well. Spread ingredients in an even layer on pan and place in the oven for 15 minutes. Remove pan, stir and place pan back in oven for 10 minutes. 
  12. Garnish with dark green onions and serve jambalaya over brown rice. 
  13. Refrigerate leftovers within 2 hours. 

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.