Mardi Gras Jambalaya Chicken Shrimp

The first time I attempted jambalaya, I was living in a tiny apartment with barely enough counter space to chop vegetables. My roommate kept poking her head in the kitchen, asking what that incredible smell was. By the time we sat down to eat, the whole building seemed to know something special was happening in unit 4B.

Last Mardi Gras, I made three huge batches for friends who swore they didnt like spicy food. They stood around the pot, dipping in with whatever utensils they could find, until I had to practically shoo them away from the stove. Now they text me every February asking when jambalaya night is happening.

Ingredients

• Chicken breasts: Cutting into bite sized pieces ensures every spoonful gets equal protein
• Shrimp: Add these last so they stay tender and dont turn rubbery
• Andouille sausage: The smoky depth here is non negotiable for authentic flavor
• The holy trinity: Onion, bell pepper, and celery form the flavor foundation
• Long grain white rice: Short grain gets too sticky and fluffy rice wont absorb properly
• Chicken stock: Homemade adds depth but store bought works perfectly fine
• Smoked paprika: This brings the subtle smoke that makes you think of a wood fired kitchen
• Bay leaves: Remove before serving unless you want someone playing the guessing game

Instructions

Build your flavor foundation:

Heat oil in a heavy pot over medium high heat until it shimmers slightly. Add chicken and sausage, letting them develop a beautiful golden brown color while the sausage releases its rendered fat.

Sauté the holy trinity:

Cook onion, bell pepper, and celery in the same pot until they soften and turn fragrant. Toss in garlic for just one minute so it blooms without burning.

Wake up the spices:

Stir in smoked paprika, thyme, oregano, cayenne, salt, and black pepper. Let them toast briefly in the hot vegetables until the scent fills your entire kitchen.

Combine everything:

Add tomatoes with their juice, rice, and bay leaves. Return the browned chicken and sausage to the pot, then pour in the stock and bring everything to a rolling boil.

Let it simmer:

Reduce heat to low, cover tightly, and cook for 20 minutes. Stir occasionally to prevent sticking and check that the rice is absorbing all those gorgeous flavors.

Add the finishing touch:

Tuck in shrimp and cook another 5 to 7 minutes until they turn pink and curl slightly. Remove bay leaves and adjust seasoning before topping with fresh spring onions and parsley.

Save

My grandmother always said a good jambalaya brings people together like nothing else. She was right somehow this dish turns dinner into a celebration without anyone trying.

Getting The Rice Right

I learned through messy mistakes that rinsing rice until the water runs clear makes all the difference. The grains stay separate instead of clumping together into a sticky mess.

Make It Your Own

Some nights I use whatever sausage is on sale or throw in extra vegetables when the garden is overflowing. The spirit of jambalaya is more about the method than following rules perfectly.

Perfect Pairings

Crusty bread is absolutely mandatory for soaking up every last drop from the bowl. A crisp white wine cuts through the richness beautifully.

• Cornbread soaks up the spiced broth like nothing else
• A simple green salad balances the hearty portions
• Cold beer or sweet tea complete the experience perfectly

Save

Theres something magical about watching a crowd gather around a steaming pot of jambalaya. Every spoonful tells a story of spice, patience, and the joy of feeding people you love.

Recipe FAQs

→ What type of sausage works best?

Andouille sausage is traditional for authentic smoky flavor, but smoked sausage or turkey sausage can be good alternatives.

→ Can I cook this dish without shrimp?

Yes, omitting shrimp still yields a tasty jambalaya; consider increasing sausage or chicken for protein.

→ How to prevent the rice from becoming mushy?

Use long-grain rice and monitor simmering time carefully, stirring occasionally to avoid sticking.

→ What heat level does this dish have?

The cayenne and hot sauce add a mild to medium heat, adjustable to taste for spiciness.

→ What sides pair well with this dish?

Serve alongside crusty bread and a crisp white wine such as Sauvignon Blanc for balance.

→ Can this be prepared gluten-free?

Yes, ensure sausage and stock are certified gluten-free and check all labels carefully.