Mardi Gras Jambalaya Chicken Shrimp (Printable)

Spicy Creole jambalaya featuring chicken, shrimp, sausage, and vegetables cooked with rich spices.

# What You 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 and 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 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, 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 Suggestions:

01 -
  • This one pot wonder delivers restaurant quality Creole flavors without spending hours over a stove
  • The combination of smoky andouille sweet shrimp and tender chicken creates layers of flavor that develop beautifully as it cooks
02 -
  • Do not stir the rice while it simmers or you will end up with gummy starch instead of fluffy grains
  • The rice continues absorbing liquid after cooking so if it looks slightly soupy when you turn off the heat wait five minutes before adding more broth
03 -
  • Let the jambalaya rest for at least 10 minutes after cooking before serving
  • Invest in good quality andouille from a specialty butcher if possible

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