Mardi Gras Jambalaya Chicken Shrimp (Printable)

Spicy Creole dish with chicken, shrimp, sausage, vegetables, and seasoned rice, perfect for festive gatherings.

# What You'll Need:

→ Proteins

01 - 1 lb boneless skinless chicken thighs cut into 1-inch pieces
02 - 8 oz andouille sausage sliced
03 - 12 oz large raw shrimp peeled and deveined

→ Vegetables

04 - 1 large onion finely chopped
05 - 1 green bell pepper diced
06 - 2 celery stalks diced
07 - 4 garlic cloves minced
08 - 1 can diced tomatoes 14.5 oz with juices
09 - 2 green onions sliced for garnish
10 - 2 tbsp chopped fresh parsley for garnish

→ Rice and Liquids

11 - 1 1/2 cups long-grain white rice rinsed
12 - 3 cups chicken broth
13 - 2 tbsp tomato paste

→ Spices and Seasonings

14 - 2 tbsp olive oil
15 - 1 tsp smoked paprika
16 - 1 1/2 tsp Cajun seasoning
17 - 1/2 tsp dried thyme
18 - 1/2 tsp dried oregano
19 - 1/4 tsp cayenne pepper optional to taste
20 - 1 bay leaf
21 - Salt and black pepper to taste

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season chicken pieces lightly with salt and pepper. Cook until browned on all sides, approximately 4 minutes. Remove chicken and set aside.
02 - Add sausage to the same pot. Cook, stirring frequently, until browned, about 2 to 3 minutes. Remove sausage and combine with the reserved chicken.
03 - Add remaining 1 tablespoon olive oil to the pot. Sauté onion, bell pepper, and celery for 5 minutes until softened. Add garlic and cook for an additional minute until fragrant.
04 - 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 to incorporate the fond.
05 - Add rice, smoked paprika, Cajun seasoning, thyme, oregano, cayenne if using, and bay leaf. Stir thoroughly to coat the rice evenly with the spices and vegetables.
06 - Return chicken and sausage to the pot. Pour in chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
07 - Uncover and gently stir. 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.
08 - Remove from heat. Discard bay leaf. Let stand, covered, for 5 minutes to allow flavors to meld and rice to settle.
09 - Fluff rice with a fork. Garnish with green onions and parsley before serving.

# Expert Advice:

01 -
  • The depth of flavor develops as everything simmers together, meaning less prep work and more time with your people
  • Its a complete meal in one pot, and the leftovers somehow taste even better the next day
02 -
  • Resist the urge to keep lifting the lid while the rice simmers, you need that steam to cook the rice properly
  • Let the pot rest covered after cooking, this step transforms the texture from good to perfect
03 -
  • Cook the rice in the broth, not water, for deeper flavor throughout every grain
  • Season in layers, salt each component as you cook rather than just at the end

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