Mardi Gras Jambalaya Chicken Shrimp (Printable Version)
A vibrant jambalaya with chicken, shrimp, and andouille sausage simmered with aromatic vegetables and spices.
# Ingredient List:
→ 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
# Directions:
01 - Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the chicken pieces and brown on all sides, about 5 minutes. Remove and set aside.
02 - Add the andouille sausage to the pot and cook until lightly browned, about 3 minutes. Remove and set aside with the chicken.
03 - Add the remaining tablespoon olive oil. Sauté onion, bell pepper, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
04 - Add the rice to the pot, stirring to coat it in the oil and vegetables.
05 - Pour in the diced tomatoes with juice, chicken broth, smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaf. Bring to a boil.
06 - Return the browned chicken and sausage to the pot. Stir well, reduce heat to low, cover, and simmer for 18–20 minutes, until rice is just tender.
07 - Stir in the shrimp. Cover and cook for 5–7 minutes, until shrimp are pink and cooked through.
08 - Remove bay leaf. Stir in hot sauce if desired. Garnish with green onions and parsley before serving.
# Expert Tips:
01 -
- Everything cooks in one pot so you spend less time washing up and more time with your people
- The layers of flavor build on each other creating depth that tastes like it simmered all day
02 -
- I once skipped browning the chicken and sausage separately to save time and the whole dish lost that deep caramelized flavor
- Letting the rice toast in the oil for a couple minutes before adding liquid makes a huge difference in texture
03 -
- Prep all your ingredients before you start cooking because the steps move quickly once you begin
- Let the pot sit covered for 5 minutes off the heat before serving so the rice settles