Mardi Gras Jambalaya Chicken Shrimp (Printable)
A flavorful Creole dish combining chicken, shrimp, sausage, rice, and aromatic spices for a festive meal.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 8 oz andouille sausage, sliced
03 - 12 oz large shrimp, peeled and deveined
→ Vegetables
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes, with juice
09 - 2 scallions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish
→ Rice and Liquids
11 - 1 1/4 cups long-grain white rice
12 - 3 cups chicken broth
13 - 2 tbsp vegetable oil
→ Spices & Seasonings
14 - 1 1/2 tsp smoked paprika
15 - 1 tsp dried thyme
16 - 1 tsp dried oregano
17 - 1 tsp cayenne pepper
18 - 1/2 tsp ground black pepper
19 - 1 tsp salt
20 - 1 bay leaf
21 - Hot sauce, to taste
# How to Make It:
01 - Heat 1 tablespoon oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken pieces and sausage; cook until browned on all sides, about 5–6 minutes. Remove to a plate and set aside.
02 - Add remaining oil to the pan. Sauté onion, bell pepper, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute more.
03 - Stir in the rice, paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1–2 minutes, stirring to coat the rice with spices.
04 - Add diced tomatoes with juice, chicken broth, and bay leaf. Bring to a simmer.
05 - Return chicken and sausage to the pot. Stir to combine. Reduce heat to low, cover, and simmer for 20 minutes.
06 - Gently stir in the shrimp. Cover and cook for an additional 7–8 minutes, or until rice is tender and shrimp are pink and cooked through.
07 - Remove from heat. Discard bay leaf. Adjust seasoning with salt, pepper, and hot sauce as desired. Garnish with scallions and chopped parsley before serving.
# Expert Advice:
01 -
- Everything cooks in one pot, meaning less cleanup and more layers of flavor building together
- The combination of tender chicken, smoky sausage, and sweet shrimp hits every craving in a single bite
02 -
- Resist the urge to lift the lid too often during the simmer, trapped steam is what cooks the rice evenly
- The rice will continue absorbing liquid after you turn off the heat, so remove from heat when it still looks slightly saucy
03 -
- Prep all your ingredients before you start cooking, once the pot is hot everything moves fast
- If the rice is still crunchy after twenty minutes, add a quarter cup more broth and cook five minutes longer