Mardi Gras Jambalaya Chicken Shrimp (Printable)
A vibrant Cajun dish with chicken, shrimp, and andouille, simmered with aromatic spices and vegetables.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 oz andouille sausage, sliced
03 - 1 lb large raw shrimp, peeled and deveined
→ Vegetables
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 1 (14.5 oz) can diced tomatoes, undrained
09 - 3 green onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish
→ Rice & Liquids
11 - 1 1/2 cups long-grain white rice, rinsed
12 - 3 cups chicken broth
13 - 2 tbsp vegetable oil
→ Spices & Seasonings
14 - 2 tsp Cajun seasoning
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp dried thyme
17 - 1/2 tsp dried oregano
18 - 1/4 tsp cayenne pepper, adjust to taste
19 - 1 bay leaf
20 - Salt and black pepper, to taste
# How to Make It:
01 - Heat 1 tablespoon of oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken pieces and season lightly with salt and pepper. Sauté until browned, about 4–5 minutes. Remove chicken and set aside.
02 - Add sausage to the pot. Cook until browned, 3–4 minutes. Remove and set aside with the chicken.
03 - Add remaining tablespoon oil, then sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
04 - Stir in rice, Cajun seasoning, smoked paprika, thyme, oregano, cayenne, and bay leaf. Toast spices and rice for 1 minute.
05 - Add diced tomatoes with juice, chicken broth, browned chicken, and sausage. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until rice is just tender.
06 - Scatter shrimp over the top, cover again, and cook for 5–7 minutes, until shrimp are pink and cooked through.
07 - Remove from heat. Discard bay leaf. Gently fluff rice and fold in green onions and parsley. Taste and adjust seasoning if necessary. Serve hot.
# Expert Advice:
01 -
- The holy trinity of onion, celery, and bell pepper builds layers of flavor that make people think you cooked all day
- Everything happens in one pot, leaving you with minimal cleanup and maximum bragging rights
02 -
- Rinse your rice until the water runs clear or your jambalaya will turn gluey
- Let the pot rest covered for 5 minutes off the heat before serving—the rice finishes cooking and redistributes moisture
03 -
- Chop all your vegetables before you start cooking—once the heat is on, everything moves fast
- Make extra because jambalaya actually tastes better the second day