Mardi Gras Jambalaya Chicken Shrimp (Printable Version)
A lively Creole dish with chicken, shrimp, sausage, and aromatic vegetables simmered to perfection.
# What You'll 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 olive oil. Sauté onion, bell pepper, and celery until softened, approximately 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.
05 - Pour in diced tomatoes with juice, chicken broth, smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaf. Bring mixture to a boil.
06 - Return 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 shrimp. Cover and cook for 5-7 minutes until shrimp turn pink and are cooked through.
08 - Remove bay leaf. Stir in hot sauce if desired. Garnish with green onions and parsley before serving.
# Expert Advice:
01 -
- One pot means less cleanup and more time enjoying the party
- The layers of flavor develop slowly so every bite tells a story
- It feeds a crowd without requiring expensive ingredients
02 -
- Resist the urge to lift the lid while the rice simmers or you will lose essential steam
- The rice continues absorbing liquid after you remove it from heat so do not cook it until completely dry
- Andouille can vary in saltiness so taste before adding extra salt at the end
03 -
- Make this a day ahead and reheat gently—the flavors only get better
- Use a heavy Dutch oven to prevent hot spots that scorch the rice on the bottom