Mardi Gras Jambalaya Chicken Shrimp (Printable Version)
A festive Cajun dish combining chicken, shrimp, and spicy andouille sausage with seasoned rice.
# What You Need:
→ Proteins
01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 oz andouille sausage, sliced
03 - 1 lb large raw shrimp, peeled and deveined
→ Vegetables
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 1 (14.5 oz) can diced tomatoes, undrained
09 - 3 green onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish
→ Rice & Liquids
11 - 1 1/2 cups long-grain white rice, rinsed
12 - 3 cups chicken broth
13 - 2 tbsp vegetable oil
→ Spices & Seasonings
14 - 2 tsp Cajun seasoning
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp dried thyme
17 - 1/2 tsp dried oregano
18 - 1/4 tsp cayenne pepper
19 - 1 bay leaf
20 - Salt and black pepper to taste
# Directions:
01 - Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper. Sauté until browned, about 4-5 minutes. Remove and set aside.
02 - Add sausage to the pot and cook until browned, 3-4 minutes. Remove and set aside with the chicken.
03 - Add remaining oil. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
04 - Stir in rice, Cajun seasoning, smoked paprika, thyme, oregano, cayenne, and bay leaf. Toast for 1 minute.
05 - Add diced tomatoes with juice, chicken broth, browned chicken, and sausage. Stir well and bring to a boil.
06 - Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender.
07 - Scatter shrimp over the top, cover, and cook 5-7 minutes until shrimp are pink and cooked through.
08 - Remove from heat. Discard bay leaf. Fluff rice and fold in green onions and parsley. Taste and adjust seasoning. Serve hot.
# Expert Advice:
01 -
- One pot cooking means maximum flavor with minimum cleanup
- The spice blend hits that perfect spot between warming and exciting
02 -
- Resist the urge to keep lifting the lid during the 20 minute simmer or the rice will never cook properly
- Letting the jambalaya rest off heat for 5 minutes before serving helps the flavors meld and the rice settle
03 -
- Dice your vegetables roughly the same size so they cook evenly and disappear into the rice
- Warm your broth slightly before adding it to prevent temperature shock that can make rice sticky