Mardi Gras Jambalaya Chicken Shrimp

The first time I made jambalaya, my tiny apartment smelled like a French Quarter kitchen for three days straight. My neighbor knocked on my door thinking I'd smuggled something back from New Orleans. That pot fed me through finals week, and honestly, it tasted better with each reheated bowl.

I served this at my first Mardi Gras party back in 2019. A friend from Baton Rouge took one bite and got quiet, then asked if my grandmother was from Louisiana. The highest compliment I've ever received in my kitchen.

Ingredients

• Boneless chicken thighs: thighs stay tender through the long simmer and won't dry out like breast meat
• Andouille sausage: this smoked Cajun sausage is the backbone of the dish, infusing every grain of rice with its signature heat
• Large raw shrimp: add them at the very end so they stay sweet and plump, not rubbery
• Long-grain white rice: rinsing removes excess starch so each grain stays separate and fluffy
• The holy trinity: onion, green bell pepper, and celery diced small—they should melt into the rice, not dominate
• Cajun seasoning: if you can find a locally made blend from Louisiana, grab it, otherwise build your own with paprika, garlic powder, and onion powder
• Chicken broth: use a good quality broth or stock because it becomes the primary seasoning for the rice
• Diced tomatoes with juice: the acidity balances the rich meats and adds essential moisture

Instructions

Brown your proteins first:

Heat half the oil in your Dutch oven over medium-high heat until it shimmers. Season the chicken pieces with salt and pepper, then brown them for 4 to 5 minutes until they develop a golden crust. Remove them and repeat with the sliced andouille, letting the sausage render some of its fat. Set both aside together.

Build your flavor base:

Add the remaining oil to the pot. Toss in your diced onion, bell pepper, and celery—the smell hitting the air should make your stomach growl. Cook for about 5 minutes until softened, then add the garlic for another minute until fragrant.

Toast your spices and rice:

Stir in the rice, Cajun seasoning, smoked paprika, thyme, oregano, cayenne, and bay leaf. Let everything toast together for 1 minute, stirring constantly so the spices bloom and the rice grains turn slightly translucent at the edges.

Simmer to perfection:

Pour in the diced tomatoes with their juice and the chicken broth. Return the browned chicken and sausage to the pot. Bring everything to a rolling boil, then reduce heat to low, cover tightly, and simmer for 20 minutes. Resist the urge to lift the lid—the steam is what cooks the rice evenly.

Add the shrimp:

Scatter the shrimp across the top, cover again, and cook for 5 to 7 minutes. You'll know they're done when they turn pink and curl slightly. Remove from heat, fish out the bay leaf, and gently fold in the green onions and parsley. Taste and add more salt or cayenne if it needs a little something.

Save

My dad still talks about the time I made this for Sunday dinner. He went back for thirds and packed a container for lunch the next day. Now he requests it for every birthday, even the ones in July.

Getting the Rice Right

I learned the hard way that not all rice absorbs liquid the same way. If you're using a different brand than usual, check the liquid ratio after 15 minutes and add a splash more broth if the grains look dry. Better to add liquid than to end with crunchy rice.

Make It Your Own

Some nights I throw in cubed ham or leftover roast pork. Other times I skip the chicken entirely and go heavy on the seafood with crab and crawfish. The soul of jambalaya is flexibility—use what you have and feed the people you love.

Serving Suggestions

A bowl of jambalaya is a complete meal, but some crusty French bread never hurts for sopping up the juices. I like to set out hot sauce on the table and let people doctor their own bowls.

• Cold beer or sweet tea balances the heat perfectly
• A simple green salad with vinaigrette cuts through the richness
• Cornbread or crusty bread for soaking up every last drop

Save

Whether it's Fat Tuesday or a random Tuesday, this pot brings people together. Serve it hot, pass the hot sauce, and let the good times roll.

Recipe FAQs

→ Can I adjust the spiciness of the dish?

Yes, the cayenne pepper amount can be altered to suit your heat preference. Adding hot sauce is also a great way to increase spice.

→ What type of sausage works best in this dish?

Traditional andouille sausage is preferred for its smoky, spicy profile. Smoked sausage can be used as a substitute if andouille is unavailable.

→ How can I make this dish gluten-free?

Ensure the sausage and chicken broth you use are labeled gluten-free to maintain the dish’s gluten-free status.

→ Can I prepare this without chicken or sausage?

Yes, for a seafood-focused version, omit the chicken and sausage, and increase the amount of shrimp or add crabmeat.

→ What equipment is needed for cooking?

A large Dutch oven or deep skillet with a lid is ideal for cooking and simmering the dish evenly.