Mardi Gras Jambalaya Chicken Shrimp (Printable Version)

Celebrate with flavorful Creole jambalaya featuring chicken, shrimp, sausage, and fragrant spices in a hearty one-pot meal.

# What You Need:

→ Proteins

01 - 2 tablespoons olive oil
02 - 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
03 - 8 oz andouille sausage, sliced
04 - 8 oz medium shrimp, peeled and deveined

→ Vegetables

05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 1 can (14 oz) diced tomatoes with juices
10 - 2 green onions, sliced for garnish
11 - 2 tablespoons fresh parsley, chopped for garnish

→ Rice & Liquids

12 - 1 ½ cups long-grain white rice
13 - 3 ⅓ cups chicken broth
14 - 1 bay leaf

→ Spices & Seasonings

15 - 1 teaspoon smoked paprika
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried oregano
18 - ½ teaspoon cayenne pepper
19 - 1 teaspoon salt
20 - ½ teaspoon black pepper
21 - 1 teaspoon hot sauce

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add chicken pieces and brown on all sides for approximately 5 minutes. Remove and set aside.
02 - Add andouille sausage to the pot and cook until lightly browned, about 3 minutes. Remove and set aside with the chicken.
03 - Add remaining tablespoon olive oil. Sauté onion, bell pepper, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Add rice to the pot, stirring constantly to coat grains in oil and vegetables. Toast for 1-2 minutes to enhance nutty flavor.
05 - Pour in diced tomatoes with juice, chicken broth, smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaf. Bring mixture to a rolling boil.
06 - Return browned chicken and sausage to the pot. Stir well to combine. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is just tender.
07 - Stir in shrimp. Cover and cook for 5-7 minutes until shrimp turn pink and opaque throughout.
08 - Remove and discard bay leaf. Stir in hot sauce if desired. Garnish with green onions and fresh parsley before serving hot.

# Expert Advice:

01 -
  • The layers of flavor build on each other, creating something greater than the sum of its parts
  • It feeds a crowd and makes your kitchen smell like a New Orleans street festival
  • Leftovers taste even better the next day, if there are any
02 -
  • Rinse your rice before adding it to prevent gummy results
  • Let the pot rest covered for 5 minutes after cooking before serving
  • Shrimp overcook quickly, so add them at the very end and watch closely
03 -
  • Let your aromatics soften thoroughly before adding the rice
  • Taste and adjust seasoning after the rice is done but before adding shrimp
  • The jambalaya will continue absorbing liquid as it stands, so err on the side of slightly loose

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