Mardi Gras Jambalaya Chicken Shrimp (Printable Version)
A bold, flavorful Creole dish blending chicken, shrimp, sausage, and vegetables with fragrant spices and rice.
# 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
10 - 2 tbsp chopped fresh parsley
→ Rice and Liquids
11 - 1 ½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
13 - 2 tbsp tomato paste
→ Spices & Seasonings
14 - 2 tbsp olive oil
15 - 1 tsp smoked paprika
16 - 1 ½ tsp Cajun seasoning
17 - ½ tsp dried thyme
18 - ½ tsp dried oregano
19 - ¼ tsp cayenne pepper
20 - 1 bay leaf
21 - Salt and black pepper to taste
# Directions:
01 - Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Season chicken pieces lightly with salt and pepper. Cook until browned on all sides, about 4 minutes. Remove chicken and set aside.
02 - Add sausage to the pot and cook, stirring constantly, 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 until fragrant.
04 - Stir in tomato paste, then add diced tomatoes with their juices. Cook for 2 minutes, scraping any browned bits from the bottom of the pot to incorporate the fond.
05 - Add rice, smoked paprika, Cajun seasoning, thyme, oregano, cayenne, and bay leaf. Stir thoroughly to coat the rice evenly with spices.
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 to prevent sticking.
07 - Uncover pot and gently stir. 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. Fluff rice with a fork and garnish with green onions and parsley before serving.
# Expert Advice:
01 -
- Everything cooks in one pot, which means maximum flavor with minimal cleanup
- The combination of spicy andouille, tender chicken, and sweet shrimp hits every craving at once
02 -
- Don't skip the step of browning the meat separately, those browned bits create the foundation of flavor
- Resist the urge to lift the lid too often while the rice simmers or it won't cook properly
03 -
- Prep all your ingredients before you start cooking, this recipe moves fast once you begin
- Taste and adjust the seasoning before adding the shrimp, once they go in you're almost done