Mardi Gras Jambalaya Chicken Shrimp

The first time I made jambalaya, my tiny apartment smelled so incredible that my neighbor knocked on my door thinking I had ordered takeout from some hidden Creole gem. I had to laugh watching her face when she realized the aroma was coming from my one pot bubbling away on the stove. Now this is my go-to for feeding a crowd because it transforms simple ingredients into something that feels like a celebration.

Last Fat Tuesday I decided to host my first Mardi Gras dinner despite barely knowing my way around Cajun cooking. My friend Marcus from New Orleans took one bite and raised an eyebrow at me in that way that means he was genuinely impressed. That pot disappeared faster than I could get the serving spoon back in.

Ingredients

• Olive oil: Creates the foundation for browning and carries all those spices through the dish
• Boneless chicken thighs: Stay tender and juicy even after long simmering unlike breasts that can dry out
• Andouille sausage: The smoked paprika and garlic inside it add essential Creole depth
• Medium shrimp: Cook quickly and sweeten the whole pot in just a few minutes
• Onion bell pepper celery: This holy trinity forms the aromatic backbone of Creole cooking
• Garlic: Add it after the vegetables so it does not burn and turn bitter
• Diced tomatoes with juices: The liquid helps cook the rice while adding acidity and body
• Green onions and parsley: Fresh garnish wakes everything up right before serving
• Long grain white rice: Holds its texture better than short grain which can become mushy
• Chicken broth: Use a good quality one because it becomes the primary flavor carrier
• Bay leaf: Subtle herbal note that ties all the spices together
• Smoked paprika: Adds deep color and a smoky undertone without actual smoking
• Dried thyme and oregano: Classic herbs that complement the paprika beautifully
• Cayenne pepper: Start with half a teaspoon and adjust after tasting
• Salt and black pepper: Season gradually building layers as you add each ingredient
• Hot sauce: Optional but that vinegar kick really brightens the rich flavors

Instructions

Brown the proteins first:

Heat one tablespoon olive oil in your Dutch oven over medium heat and add the chicken pieces. Let them develop a golden brown crust on all sides about five minutes then remove them to a plate. Add the sliced andouille and cook until it releases its fat and gets lightly browned about three minutes before setting it aside with the chicken.

Build the vegetable base:

Pour in the remaining olive oil then add your chopped onion bell pepper and celery. Cook them until they are softened and fragrant about five minutes. Stir in the minced garlic and let it cook for just one minute until you can smell it.

Toast the rice:

Add the rice to the pot and stir it constantly for about two minutes. You want each grain coated in the seasoned oil and starting to smell nutty. This step helps keep the rice fluffy instead of gummy.

Add the liquids and spices:

Pour in the diced tomatoes with all their juices followed by the chicken broth. Sprinkle in the smoked paprika thyme oregano cayenne salt black pepper and tuck in the bay leaf. Bring everything to a bubbling boil then immediately turn it down.

Simmer the rice:

Return the browned chicken and sausage to the pot along with any juices on the plate. Stir well then cover tightly and reduce heat to low. Let it simmer gently for 18 to 20 minutes until the rice is just tender and most of the liquid is absorbed.

Add the shrimp:

Stir in the peeled shrimp and replace the lid. Cook for just 5 to 7 minutes until they turn pink and opaque. Do not overcook them or they will become rubbery.

Finish and serve:

Fish out the bay leaf and stir in hot sauce if you want extra heat. Scatter green onions and fresh parsley over the top and serve hot right from the pot.

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My sister texted me the next morning saying she dreamed about that pot of jambalaya which might be the highest compliment a cook can receive. Something about that combination of spices just sticks with people in the best way possible.

Getting the Rice Right

I learned the hard way that lifting the lid too often ruins the steaming process and leads to uneven cooking. Trust the process and let it work undisturbed. If the rice is still crunchy after 20 minutes add just a splash more broth cover again and check in 5 minutes.

Make It Your Own

Sometimes I throw in okra during the last 10 minutes if I have it on hand. You can also use crawfish instead of shrimp or add chicken thighs on the bone for even more flavor. The beauty of jambalaya is how forgiving it is once you understand the rhythm.

Serving Suggestions

A slab of cornbread soaking up that spiced broth is absolute heaven. This dish somehow tastes even better the next day so do not worry about making too much.

• Set out extra hot sauce so guests can adjust their own heat level
• A cold beer cuts through the richness beautifully
• Serve with lemon wedges for a bright acidic finish

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There is something magical about a one pot meal that brings everyone to the table. Hope this becomes your new favorite way to celebrate.

Recipe FAQs

→ What proteins are ideal for this dish?

Chicken thighs, medium shrimp, and andouille sausage create a flavorful combination with balanced textures.

→ How can I adjust the spice level?

Modify cayenne pepper quantity or add hot sauce to increase heat according to taste preferences.

→ What type of rice works best?

Long-grain white rice is preferred as it absorbs flavors while staying separate and tender.

→ Can I prepare this in one pot?

Yes, using quick-cooking rice allows adding shrimp near the end for a convenient one-pot meal.

→ What sides pair well with this dish?

Cornbread, crisp green salad, or a chilled Riesling complement the rich and spicy profile beautifully.