Mardi Gras Jambalaya Chicken Shrimp (Printable)

A bold Creole dish combining chicken, shrimp, sausage, and seasoned rice with fresh aromatics.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into 1-inch pieces
02 - 1/2 lb medium shrimp, peeled and deveined
03 - 7 oz andouille sausage, sliced (or smoked sausage)

→ Vegetables & Aromatics

04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 cloves garlic, minced
08 - 1 can (14 oz) diced tomatoes, undrained
09 - 2 spring onions, thinly sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)

→ Grains

11 - 1 1/2 cups long-grain white rice, rinsed

→ Liquids

12 - 3 cups chicken stock
13 - 2 tbsp vegetable oil

→ Spices & Seasonings

14 - 2 tsp smoked paprika
15 - 1 tsp dried thyme
16 - 1 tsp dried oregano
17 - 1/2 tsp cayenne pepper (adjust to taste)
18 - 1 tsp salt
19 - 1/2 tsp black pepper
20 - 2 bay leaves
21 - Few dashes hot sauce (optional)

# How to Make It:

01 - Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken pieces and sausage. Sauté until chicken is browned and sausage starts to render fat, about 5 minutes. Remove and set aside.
02 - In the same pot, add onion, bell pepper, and celery. Cook, stirring, until softened, about 5 minutes.
03 - Add garlic and cook for 1 minute until fragrant.
04 - Stir in the smoked paprika, thyme, oregano, cayenne, salt, and black pepper.
05 - Add diced tomatoes (with juice), rice, and bay leaves. Stir to combine.
06 - Return chicken and sausage to the pot. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until rice is almost cooked.
07 - Add shrimp, cover, and cook another 5–7 minutes until shrimp are pink and rice is fully tender.
08 - Remove from heat. Discard bay leaves. Adjust seasoning and add hot sauce if desired. Garnish with spring onions and parsley. Serve hot.

# Expert Advice:

01 -
  • One pot delivers an entire feast with proteins, vegetables, and rice all mingling together
  • The spice blend hits that perfect sweet spot where everyone reaches for seconds
  • Leftovers actually taste better the next day, if there are any
02 -
  • Resist the urge to keep lifting the lid or the rice will never cook through properly
  • The rice continues absorbing liquid after heat is off so dont panic if it looks slightly loose
  • Hot sauce at the table lets everyone customize their perfect heat level
03 -
  • Prep everything before turning on the stove since this moves fast once started
  • Let the pot rest covered for 5 minutes after cooking for fluffier rice

Return