Mardi Gras Jambalaya Chicken Shrimp

The first time I attempted jambalaya, I was hosting a Mardi Gras party and completely underestimated how much one pot could feed. My tiny apartment kitchen filled with the most incredible aroma of Cajun spices, andouille, and simmering tomatoes, making it impossible for guests to stay in the living room. Someone put on jazz music, another friend started mixing hurricanes, and suddenly it felt like we had transported ourselves straight to the French Quarter.

My friend Marcus from Baton Rouge taught me that real jambalaya needs patience, you cannot rush the rice. We stood over his pot for forty five minutes while he explained that the difference between good and great jambalaya is letting the rice absorb all that liquid and flavor slowly. Now every time I make it, I think about how the best things really do take time.

Ingredients

• 1 lb boneless skinless chicken thighs: Thighs stay tender and juicy during long simmering, much better than breast meat which can dry out
• 8 oz andouille sausage: This smoked Cajun sausage is non negotiable for authentic flavor, the smokiness infuses the entire dish
• 12 oz large raw shrimp: Add these at the very end so they stay plump and do not become rubbery
• 1 large onion, 1 green bell pepper, 2 celery stalks: This holy trinity of Cajun cooking forms the aromatic foundation
• 4 garlic cloves: Fresh garlic makes a huge difference here, do not use the pre minced stuff
• 1 can diced tomatoes with juices: The acidity balances the rich meats and adds beautiful color
• 1 1/2 cups long grain white rice: Long grain stays fluffy and separate, short grain turns to mush
• 3 cups chicken broth: Use a good quality broth, you will taste the difference
• 2 tbsp tomato paste: Deepens the color and adds concentrated umami flavor
• Smoked paprika, Cajun seasoning, thyme, oregano: This spice blend creates that signature Louisiana taste profile

Instructions

Brown the proteins:

Heat one tablespoon olive oil in a large Dutch oven over medium high heat. Season chicken pieces lightly with salt and pepper, then cook until browned on all sides, about 4 minutes. Remove chicken and set aside. Add sausage to the pot and cook until browned, about 2 to 3 minutes, then remove with the chicken.

Build the flavor base:

Add remaining olive oil to the pot. Sauté onion, bell pepper, and celery for 5 minutes until softened. Add garlic and cook another minute until fragrant.

Add depth:

Stir in tomato paste, then add diced tomatoes with their juices. Cook for 2 minutes, scraping any browned bits from the bottom of the pot, this is where the flavor lives.

Season and combine:

Add rice, smoked paprika, Cajun seasoning, thyme, oregano, cayenne, and bay leaf. Stir to coat the rice evenly with the spices. Return chicken and sausage to the pot and pour in chicken broth.

Simmer slowly:

Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.

Add the shrimp:

Uncover and gently stir, then nestle shrimp into the rice mixture. Cover and cook for an additional 8 to 10 minutes, until rice is tender and shrimp are pink and cooked through.

Rest and serve:

Remove from heat, discard bay leaf, and let stand covered for 5 minutes. This crucial step lets the rice settle. Fluff with a fork and garnish with green onions and parsley.

Save

Last year I made a triple batch for a Super Bowl gathering and watched three grown men practically hover over the stove. When the shrimp finally went in, the whole kitchen went quiet, that delicious silence when everyone knows something amazing is about to happen. It is become the most requested dish for every gathering since.

Getting The Rice Right

Rinse your rice until the water runs clear before adding it to the pot. This removes excess starch and prevents that gummy texture that ruins otherwise perfect jambalaya. Trust me, one extra minute of rinsing changes everything.

Making It Your Own

I have experimented with adding okra in the summer or swapping in crawfish when I can find them fresh. The beauty of jambalaya is how forgiving it is once you understand the basic technique. Let the season and what looks good at the market guide you.

Serving Suggestions

A crisp white wine cuts through the richness beautifully, or go traditional with cold beer. I like serving cornbread on the side to soak up any extra sauce.

• Set out hot sauce so guests can adjust the heat to their liking
• A simple green salad with citrus dressing brightens the whole meal
• Have extra napkins ready, this is definitely a fork and knife kind of dinner

Save

There is something about a steaming pot of jambalaya that makes any Tuesday night feel like a celebration. Gather your people, pour something cold, and let the good times roll.

Recipe FAQs

→ What type of sausage works best in this dish?

Andouille sausage is preferred for its smoky and spicy flavor, complementing the chicken and shrimp perfectly.

→ Can I substitute shrimp with another protein?

Yes, you can replace shrimp with turkey or extra chicken for a different protein balance while maintaining rich flavors.

→ How do I get the rice perfectly cooked and flavorful?

Use long-grain rice rinsed beforehand, simmer it in seasoned broth, and stir occasionally to avoid sticking and ensure even cooking.

→ What spices create the authentic Creole taste?

Smoked paprika, Cajun seasoning, thyme, oregano, and optional cayenne bring depth and heat typical of Creole cuisine.

→ Is this dish suitable for dairy-free diets?

Yes, it contains no dairy ingredients, making it safe for dairy-free preferences.

→ How can I adjust the heat level?

Add cayenne pepper during cooking or serve with hot sauce to customize the spice intensity.