Mardi Gras Jambalaya Chicken Shrimp (Printable)

Festive Creole dish with chicken, shrimp, vegetables, and spices simmered with rice for a flavorful meal.

# What You Need:

→ Proteins

01 - 2 boneless skinless chicken breasts 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 vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
02 - Add chicken pieces and sausage. Sauté until chicken is browned and sausage starts to render fat, about 5 minutes. Remove and set aside.
03 - In the same pot, add onion, bell pepper, and celery. Cook, stirring, until softened, about 5 minutes.
04 - Add garlic and cook for 1 minute until fragrant.
05 - Stir in smoked paprika, thyme, oregano, cayenne, salt, and black pepper.
06 - Add diced tomatoes with juice, rice, and bay leaves. Stir to combine thoroughly.
07 - Return chicken and sausage to the pot. Pour in chicken stock and bring to a boil.
08 - Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until rice is almost cooked.
09 - Add shrimp, cover, and cook another 5 to 7 minutes until shrimp are pink and rice is fully tender.
10 - Remove from heat. Discard bay leaves. Adjust seasoning and add hot sauce if desired. Garnish with spring onions and parsley. Serve hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, meaning maximum flavor and minimum cleanup
  • The rice absorbs all those gorgeous Creole spices while it simmers
  • It feeds a crowd and actually tastes better the next day
02 -
  • Rinsing your rice before cooking prevents gummy jambalaya
  • Letting the pot rest covered for 5 minutes off heat helps flavors meld
  • The rice continues absorbing liquid after cooking, so dont worry if it looks slightly loose
03 -
  • Prep all ingredients before starting because once cooking begins, it moves fast
  • Taste and adjust seasonings before adding shrimp since thats your last chance

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