Mardi Gras Jambalaya Chicken Shrimp

The steam from my Dutch oven still fogs up my kitchen windows every time I make jambalaya. I discovered this recipe during a particularly brutal February when I needed something that tasted like celebration and comfort all at once. My roommate walked in from the cold and immediately asked what smelled like a New Orleans street festival.

I made this for my sisters birthday last year and watched six people go completely silent over their bowls. The way the shrimp curls into perfect pink commas right at the end still feels like kitchen magic to me.

Ingredients

• 2 tablespoons olive oil: Use half for browning proteins and half for building your flavor base
• 450 g boneless skinless chicken thighs: Dark meat stays tender through the long simmer and contributes rich body
• 225 g andouille sausage: This smoked pork sausage is the heart and soul of authentic jambalaya
• 225 g medium shrimp: Add these last so they stay succulent and do not toughen
• 1 large onion, 1 green bell pepper, 2 celery stalks: The holy trinity of Creole cooking
• 3 garlic cloves, minced: Add after vegetables soften so it does not burn and turn bitter
• 1 can diced tomatoes with juices: The liquid becomes part of your cooking broth
• 300 g long grain white rice: Short grain rice turns gluey so stick to long grain
• 800 ml chicken broth: Low sodium broth lets you control the salt level
• 1 teaspoon smoked paprika, dried thyme, dried oregano: The foundation of your spice blend
• ½ teaspoon cayenne pepper: Start here and adjust up if your crowd loves heat
• 1 teaspoon salt and ½ teaspoon black pepper: Season each layer as you go
• 1 bay leaf: Remove it before serving so nobody gets an unpleasant surprise
• Green onions and parsley for garnish: These fresh cuts brighten the rich finished dish

Instructions

Brown your proteins:

Heat 1 tablespoon olive oil in your Dutch oven over medium heat and add the chicken pieces. Let them develop a golden crust on all sides for about 5 minutes then remove them along with any juices. Brown the andouille sausage for about 3 minutes until it releases some fat and set aside with the chicken.

Build your flavor base:

Add the remaining olive oil to the pot and cook your onion, bell pepper, and celery until softened about 5 minutes. Stir in the garlic and let it bloom for 1 minute until fragrant but not browned.

Toast the rice:

Add the rice to the pot and stir it constantly for about 2 minutes so each grain gets coated in fat and starts to toast slightly. This step helps keep the rice grains separate.

Add your liquids and seasonings:

Pour in the diced tomatoes with their juice followed by the chicken broth. Add the smoked paprika, thyme, oregano, cayenne, salt, pepper and bay leaf. Bring everything to a rolling boil.

Simmer the rice:

Return the chicken and sausage to the pot. Stir well then reduce heat to low, cover tightly and simmer for 18 to 20 minutes until the rice is just tender and most liquid is absorbed.

Finish with shrimp:

Stir in the shrimp and cover again. Cook for 5 to 7 minutes until they turn pink and opaque. Remove the bay leaf and stir in hot sauce if you want extra kick.

Save

This recipe has become my go to for game day and Mardi Gras parties. Something about the communal act of spooning steaming portions onto plates makes people linger around the stove longer.

Rice That Behaves

I learned the hard way that rinsing rice removes the starch that helps create the perfect jambalaya texture. Skip the rinse and trust that the long grain variety will not turn gummy on you.

Heat Management

Cayenne builds as it cooks so what tastes mild at the start can pack a punch by the end. Add half the amount called for then taste at the very end before adjusting.

Timing Everything

Have your shrimp prepped and ready before you start the rice. Once that rice is tender you need to add the shrimp immediately or they will end up overcooked and rubbery in the final dish.

• Set the table while the rice simmers so everything is ready when it is done
• Warm your bowls if you are serving on a cold night
• Pass extra hot sauce at the table for the heat seekers

Save

Serve this straight from the pot and watch how quickly the room fills with conversation and laughter. Good food has a way of bringing people together.

Recipe FAQs

→ What type of sausage is best for this dish?

Andouille sausage is preferred for its smoky, spicy flavor, but smoked sausage works well as a substitute.

→ Can I adjust the spice level?

Yes, increase cayenne pepper or add extra hot sauce to raise the heat according to your preference.

→ What rice should I use?

Long-grain white rice suits best, absorbing spices while keeping a fluffy texture when cooked properly.

→ How do I ensure shrimp is perfectly cooked?

Add shrimp towards the end of cooking and simmer just until they turn pink and firm, about 5 to 7 minutes.

→ Can this dish be prepared in advance?

Yes, flavors deepen when rested, but add shrimp fresh or shortly before serving to maintain tenderness.