A one-pan weeknight cheesy jambalaya that has it all.; great taste, texture, and wonderfully spicy. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published October 12, 2013. Refreshed with expanded discussion and options along with updated photos.
First, I will apologize for this not being the most “for two” recipe. It just won’t cut down well.
I’m using the term jambalaya a bit here loosely, but it is descriptive. I have started with chicken and add sausage with some veggies. Add minute rice until done.
Then it took a turn. I mix in some sour cream and a little Monterey Jack cheese and top with more. Brown under a broiler for several minutes and you’re done in 30 minutes total.
My Rating:
A lower 5 or a very high 4. Great taste that is easy and quick.
Pro Tips: 30 Minute Cheesy Jambalaya
What is Jambalaya?
Jambalaya is a traditional Louisiana dish generally consisting mainly of meat and vegetables mixed with rice. It has its roots in West Africa, Spanish and French cultures.
The meat should include some sausage of some sort, often smoked meat and may have pork, chicken, and seafood.
Jambalaya can be either Cajun or Creole style. The distinction being tomato products in Creole but not in Cajun cooking.
The Meat
The sausage is almost mandatory. The sausage needs to be precooked for this method. If you want to use raw sausage, cook it with the chicken to 165 degrees.
I tend to use smoked precooked turkey sausage.
The chicken is commonly added, and you can use breasts or thighs.
And it is not complete without adding the optional shrimp my wife loves.
The Spicing
The RoTel adds some spiciness. If you don’t want that, use a can of diced tomatoes drained.
I’m calling for Cajun spice here. I usually don’t suggest mixes, but it is the best solution here with the small amount needed.
Some Cajun spice mix will have more salt, so taste test before adding any salt.
Other Notes
The diary products: I added cheese and sour cream to get a great creamy/cheesy taste, but you can be skipped. It is not a normal addition to jambalaya but makes this more of a casserole.
The cheese can be the cheese of your choice, but I like Monterey Jack for a bit of different taste.
Storage: Good refrigerated for 3-4 days. I do not suggest freezing rice dishes since it affects the texture.
Other 30 Minute Casserole Dishes You May Enjoy
Stove Top Sausage and Potatoes
Heat two teaspoons oil in an oven-safe pan over medium-high heat.
Trim and cut one medium-size skinless boneless chicken breast into about 1-inch pieces.
Add the chicken to the pan and cook for 5 minutes. Stir occasionally.
While chicken is cooking, chop one small onion and one green pepper. Cut 8 oz of sausage into 1/4 inch medallions.
After the chicken has cooked 5 minutes, add the onion, green pepper, and sausage. Cook until veggies are tender, and the chicken is 165 degrees internal temp. About another 7 minutes for a total of about 12 minutes. Then add two cloves of crushed or minced garlic and cook another minute until fragrant.
Add 1 – 14 oz can of chicken broth and deglaze the pan. Add one 10 1/2 oz can RoTel, one teaspoon Cajun spice, and 1/2 cup sour cream and mix well. You can add a bit of salt and pepper here if you want.
Turn the heat to high and bring to a boil. Add 2 cups Minute Rice. Mix in well. Remove from heat and cover. Turn on the oven broiler.
After 5 minutes, add 1/2 cup of shredded Monterey Jack cheese and mix in well. Add 8 oz of cooked shrimp here if you want.
Now top with one more cup of Monterey Jack cheese.
Place under broiler until nicely browned — about 3 minutes.
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30 Minute Cheesy Jambalaya
Ingredients
- 1 Skinless boneless chicken breast - medium or large
- 1 green pepper
- 1 onion - small
- 8 oz smoked sausage
- 2 gloves garlic
- 14 oz chicken broth
- 10.5 oz RoTel
- 1/2 cup sour cream - lower fat is ok
- 1 teaspoon Cajun spice
- 2 cups Minute Rice
- 1 1/2 cup Monterey Jack cheese - shredded
- 8 oz cooked shrimp - Optional
- salt and pepper to taste - Only add if needed
Instructions
- Heat two teaspoons oil in an oven safe pan over medium high heat.
- Trim and cut one medium size skinless boneless chicken breast into about 1-inch pieces. Add the chicken to the pan and cook for 5 minutes. Stir occasionally.
- While chicken is cooking, chop one small onion and one green pepper. Cut 8 oz of sausage into 1/4 inch medallions.
- After the chicken has cooked 5 minutes, add the onion, green pepper, and sausage. Cook until veggies are tender, and the chicken is 165 degrees internal temp. About another 7 minutes for a total of about 12 minutes.
- Then add two cloves of crushed or minced garlic and cook another minute until fragrant.
- Add 1 – 14 oz can of chicken broth and de-glaze the pan. Add one 10 1/2 oz can RoTel, one teaspoon Cajun spice, and 1/2 cup sour cream and mix well.
- Turn the heat to high and bring to a boil. Add 2 cups Minute Rice. Mix in well. Add 8 oz of cooked shrimp here if desired.
- Remove from heat and cover. Turn on oven broiler on high with rack in the middle.
- After the 5 minutes, add 1/2 cup of shredded Monterey Jack cheese and mix in well. Now top with one more cup of Monterey Jack cheese.
- Place under broiler until nicely browned. About 3 minutes.
Recipe Notes
Pro Tips:
- The sausage needs to be recooked for this method. If you want to use raw sausage, cook it with the chicken to 165 degrees.
- The RoTel adds some spiciness. If you don't want that, use a can of diced tomatoes drained.
- I'm calling for Cajun spice here. I usually don't suggest mixes, but it is the best solution here.
- Some Cajun spice mix will have more salt so taste test before adding any salt.
- You can vary the meat if you want but be sure it is cooked.
- The cheese can be the cheese of your choice, or you can skip it.
- The sour cream adds a lot of creaminess but can be skipped.
- Good refrigerated for 3-4 days. I do not suggest freezing rice dishes since it affects the texture. But may do it and feel it is fine.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published October 12, 2013
LisaD
Hi DrDan: made your Crispy garlic chicken last night (so GOOD-YUM!) so I’m hooked…
On this Jambalaya recipe; if quinoa or brown rice were used instead of white rice can you suggest how to make the adjustment? I would like to make this with shrimp tonight.
DrDan
Hi Lisa,
Welcome to the blog.
The chicken broth is there for hydration of the minute rice. So I believe (but don’t know since I have not done it).
First, precook the brown rice or quinoa.
Second, at step 6 skip the chicken broth and skip the minute rice in step 7. Then add the cooked rice or quinoa and simmer for a few minutes. No need to boil and no need to cover and wait. Then proceed with the cheese, etc.
Again, just an educated guess but it should work. Report back if you try it.
Dan
CrazyNana
This recipe had me hooked when I zeroed in on “Cheesy…”!!!
Jon Eric
Just cooked this one up a few hours ago. Very quick as described and definitely delicious! I’ll definitely be doing this one again. Thanks, Doc!
DrDan
Thanks so much for the note and rating. I do really like this one.
DrDan
Chris
I haven’t had a cheesy jambalaya but wow, that looks really good with the cheese darkly browned for that rich flavor.