Mardi Gras Jambalaya Chicken Shrimp (Printable)

A vibrant dish blending chicken, shrimp, andouille sausage, vegetables, and Creole spices in a hearty rice base.

# What You 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 (14.5 oz) can diced tomatoes, 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. Add chicken pieces, season lightly with salt and pepper, and cook until browned on all sides, about 4 minutes. Remove chicken and set aside.
02 - Add sausage to the pot; cook, stirring, until browned, about 2–3 minutes. Remove and set aside with the 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 another minute.
04 - Stir in tomato paste, then add diced tomatoes with their juices. Cook for 2 minutes, scraping any browned bits from the bottom.
05 - Add rice, smoked paprika, Cajun seasoning, thyme, oregano, cayenne (if using), and bay leaf. Stir to coat the rice and spices evenly.
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.
07 - Uncover, gently stir, and nestle shrimp into the rice mixture. Cover and cook for an additional 8–10 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.
09 - Fluff rice with a fork. Garnish with green onions and parsley before serving.

# Expert Suggestions:

01 -
  • It feeds a crowd without demanding your constant attention once everything is in the pot
  • The way shrimp turn from gray to coral while buried in spiced rice feels like kitchen magic every single time
02 -
  • If your rice is still crunchy after the resting period, splash in a quarter cup of hot broth, cover, and wait another five minutes rather than cranking the heat
  • The shrimp release liquid as they cook, so the dish will look slightly wet when you first uncover it, this absorbs as it rests
03 -
  • Prep all your vegetables before you touch the stove, once the sausage starts rendering, things move fast and burned garlic waits for no one
  • Buy shrimp with shells on and peel them yourself, the shells make a quick broth that will ruin you for store-bought forever

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