Mardi Gras Jambalaya Chicken Shrimp

The first time I attempted jambalaya, my tiny kitchen apartment smelled so incredible that neighbors actually knocked on my door asking what I was cooking. I hadnt realized how deeply those Creole spices would fill the whole building. Now whenever I make this Mardi Gras classic, I remember that unexpected community moment over a bubbling pot.

Last Fat Tuesday, I made this for friends who had never tried authentic Creole cooking. Watching their eyes light up at that first bite of tender shrimp, smoky andouille, and perfectly spiced rice made me realize why this dish has been bringing people together for generations.

Ingredients

• 2 tablespoons olive oil: Youll need this for building layers of flavor starting with the proteins
• 450 g boneless skinless chicken thighs: Thighs stay tender through simmering better than breast meat ever could
• 225 g andouille sausage: This smoky pork sausage is non negotiable for authentic flavor
• 225 g medium shrimp: Add these at the very end so they stay plump and sweet
• 1 large onion: The foundation of the holy trinity alongside peppers and celery
• 1 green bell pepper: Adds that essential Creole flavor base
• 2 celery stalks: Completes the aromatic vegetable trio
• 3 garlic cloves: Minced fresh makes all the difference
• 1 can diced tomatoes: Keep all those juices for the rice to absorb
• 300 g long grain white rice: Long grain stays fluffy and separate
• 800 ml chicken broth: Use good quality broth since its the primary cooking liquid
• 1 bay leaf: Classic aromatic that adds depth
• 1 teaspoon smoked paprika: Gives that beautiful red color and subtle smoke
• 1 teaspoon dried thyme: Earthy and essential to Creole seasoning
• 1 teaspoon dried oregano: Balances the heat with herbal notes
• ½ teaspoon cayenne pepper: Adjust this to your heat tolerance
• 1 teaspoon salt: Enhances all the layered flavors
• ½ teaspoon black pepper: Freshly ground makes the biggest impact
• 2 green onions and 2 tablespoons parsley: Fresh finishing touches that brighten everything

Instructions

Brown the chicken first:

Heat 1 tablespoon olive oil in your Dutch oven over medium heat. Add chicken pieces and brown about 5 minutes until golden on all sides. Remove and set aside on a plate.

Crisp the andouille:

Add sausage to the same pot and cook 3 minutes until lightly browned and fragrant. Remove and join the chicken on that waiting plate.

Build your vegetable base:

Pour in remaining olive oil. Sauté onion, bell pepper, and celery for 5 minutes until softened. Stir in garlic for 1 minute until fragrant.

Coat the rice:

Add rice to the pot, stirring constantly to coat each grain in those flavorful oils and vegetables.

Create the simmering liquid:

Pour in diced tomatoes with all their juices, chicken broth, smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaf. Bring everything to a vigorous boil.

Combine and simmer:

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

Add the shrimp:

Stir in shrimp and cover again. Cook 5 to 7 minutes until shrimp turn pink and opaque throughout.

Finish and serve:

Remove the bay leaf. Stir in hot sauce if you want extra fire. Garnish generously with green onions and fresh parsley right before serving.

Pin It

This recipe has become my go to for gatherings because everyone crowds around the pot, serving themselves and going back for seconds. Something about that communal one pot meal brings out the best conversations.

Getting The Rice Right

I learned the hard way that not all rice behaves the same way in jambalaya. Long grain white rice is your safest bet because it stays fluffy and separate while absorbing all those spices. Short grain rice can turn gummy and overwhelm the texture.

Timing Your Proteins

The secret is adding each protein at the right moment so nothing overcooks. Chicken and sausage need time to develop flavor, but shrimp turn tough in minutes. Adding them last keeps them sweet and tender.

Building Layers of Flavor

True Creole cooking is about building depth through multiple stages of browning and simmering. Each ingredient adds something different to the final pot, from the smoky andouille to the aromatic vegetables.

• Let your pot get hot before adding proteins for proper browning
• Use a heavy Dutch oven that holds heat evenly
• Taste and adjust seasonings before serving, not during cooking

Pin It

Serve this straight from the pot and watch how quickly it disappears. Theres something magical about a dish that brings everyone together around one steaming bowl.

Recipe FAQs

→ Can I use a different sausage instead of andouille?

Yes, smoked sausage makes a great substitute if andouille isn’t available, maintaining the smoky, spicy flavor profile.

→ What is the best type of rice to use?

Long-grain white rice works well as it absorbs flavors without becoming too sticky, preserving the dish’s texture.

→ How can I adjust the spice level?

Modify cayenne pepper amounts or add more hot sauce to suit your preferred heat intensity.

→ Is it necessary to brown the meats first?

Browning the chicken and sausage adds depth and richness to the overall flavor, enhancing the final taste.

→ Can this dish be prepared in one pot?

Yes, using quick-cooking rice and adding shrimp at the end allows for efficient one-pot cooking.