Mardi Gras Jambalaya Chicken Shrimp (Printable Version)

Flavorful Mardi Gras dish with chicken, shrimp, aromatic vegetables, and spices simmered with rice.

# What You Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 14 oz), 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)

# Directions:

01 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken pieces and sausage. Sauté until chicken is browned and sausage starts to render fat, about 5 minutes. Remove and set aside.
02 - In the same pot, add diced onion, green bell pepper, and celery. Cook, stirring constantly, until softened and fragrant, about 5 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Stir in smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Cook for 30 seconds to bloom the spices.
05 - Add diced tomatoes with their juice, rinsed rice, and bay leaves. Stir thoroughly to combine all ingredients.
06 - Return browned chicken and sausage to the pot. Pour in chicken stock and bring mixture to a rolling boil.
07 - Reduce heat to low, cover tightly, and simmer for 20 minutes. Stir occasionally to prevent sticking, until rice is almost tender and most liquid is absorbed.
08 - Add shrimp to the pot, cover, and cook for 5–7 minutes until shrimp turn pink and opaque and rice is fully tender.
09 - Remove from heat. Discard bay leaves. Taste and adjust seasoning with salt and hot sauce if desired. Garnish with sliced spring onions and fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The rice soaks up all those spicy, smoky flavors, becoming impossibly tender and fragrant
  • You get tender chicken, succulent shrimp, and savory sausage in every single spoonful
  • It feeds a crowd and actually tastes better the next day, if there's any left
02 -
  • If your rice is still crunchy after 20 minutes, add a splash more stock and give it another five minutes covered
  • Trust your nose more than the timer—when it smells incredible, it's probably done
  • Letting it rest off the heat for five minutes before serving helps the flavors settle
03 -
  • Rinse your rice until the water runs clear to remove excess starch
  • Let everything come to room temperature before adding to the pot for even cooking

Go Back