Mardi Gras Jambalaya Chicken Shrimp

The kitchen smelled like smoked paprika and garlic before I even turned on the stove, and that right there is half the magic of a good jambalaya. My first attempt at this Creole classic happened during a particularly dreary February when I needed something bold enough to wake up my entire apartment. Now it's become my go-to whenever Tuesday rolls around, Mardi Gras or not, because one pot of this stuff feeds a crowd and fills the whole house with the kind of warmth that lingers long after the bowls are empty.

Last year I made this for a dinner party on a rainy Sunday, and my friend who claims to hate shellfish went back for seconds. She actually picked the shrimp out of her serving first, tentatively tried one, and ended up asking for the rest of the bag. That's when I knew this recipe converts even the most skeptical eaters without trying too hard.

Ingredients

• Boneless chicken breasts: Cutting them into uniform cubes ensures everything cooks at the same speed, and browned bits from the chicken become part of the flavor foundation
• Andouille sausage: This smoked Cajun sausage is nonnegotiable for authentic depth, though smoked kielbasa works in a pinch
• Large shrimp: Add these at the very end so they stay tender and juicy, overcooked shrimp ruins everything
• The holy trinity: Onion, bell pepper, and celery diced small create the aromatic base that makes Creole cooking sing
• Long grain white rice: Short grains turn gluey in jambalaya, and brown rice never quite softens properly in this cooking time
• Smoked paprika and cayenne: The smoked paprika brings depth while cayenne delivers the heat, adjust the latter based on your spice tolerance
• Chicken broth: Use a good quality brand or homemade, the liquid reduces and concentrates so it matters

Instructions

Brown the proteins:

Heat one tablespoon of oil in a large Dutch oven over medium high heat, then add chicken and sausage until browned on all sides, about five to six minutes before removing to a plate

Build the foundation:

Add remaining oil to the pan and sauté onion, bell pepper, and celery until softened, then stir in garlic for one minute until fragrant

Toast the rice and spices:

Stir in rice with paprika, thyme, oregano, cayenne, pepper, and salt, cooking for one to two minutes so the grains absorb all that spice flavor

Add liquid and simmer:

Pour in diced tomatoes with juice, chicken broth, and bay leaf, bring to a simmer, then return chicken and sausage to the pot

Let it cook low and slow:

Reduce heat to low, cover, and simmer for twenty minutes until rice is nearly done and liquid is mostly absorbed

Finish with shrimp:

Gently fold in shrimp, cover again, and cook for seven to eight minutes more until rice is tender and shrimp turn pink

Save

This became my official contribution to every friendsgiving and potluck after I brought it to a Super Bowl party three years ago. The host called me the next day asking for the recipe, saying her husband had already requested it for his birthday dinner. Some dishes are just made for feeding people.

Getting the Rice Right

I learned the hard way that washing rice before adding it to jambalaya washes away the starch needed to create that perfect slightly creamy texture. The rice should look matte and coated with spices before you add any liquid, and it should make a faint sizzling sound as it toasts in the oil.

Building Heat Gradually

Cayenne pepper creeps up on you, so start with the recommended amount and taste at the very end before adding more. You can always add heat but you cannot take it back, and this dish should be lively enough to make you reach for your drink without overwhelming the other flavors.

Serving Suggestions

A crusty baguette for soaking up the juices and a cold crisp white wine like Sauvignon Blanc cut through the richness perfectly. Some people insist on cornbread, but I think bread lets the jambalaya shine without competing for attention.

• Let the pot rest uncovered for five minutes before serving so the rice settles
• Put hot sauce on the table instead of adding it directly to the pot
• Reheat leftovers gently with a splash of water to refresh the rice

Save

There's something deeply satisfying about a one pot meal that tastes like it came from a restaurant kitchen. This jambalaya will feed you all week and only get better with time.

Recipe FAQs

→ What type of rice works best for Jambalaya?

Long-grain white rice is ideal as it cooks evenly and absorbs the flavors well without becoming mushy.

→ Can I use different proteins in this dish?

Yes, you can substitute andouille sausage with smoked kielbasa or swap shrimp for crawfish tails or crab meat for variety.

→ How do I control the spiciness level?

Adjust cayenne pepper amounts and add hot sauce to taste. Start with less to keep flavors balanced, then increase if needed.

→ What is the best cooking vessel for this dish?

A large Dutch oven or a deep skillet provides even heat distribution and ample space for simmering ingredients together.

→ How should I garnish the finished dish?

Fresh scallions and chopped parsley add color and a fresh herbal note enhancing the vibrant flavors.