Mardi Gras Jambalaya Chicken Shrimp (Printable Version)
A Creole classic combining chicken, shrimp, sausage, and savory vegetables in a rich blend of spices and rice.
# 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 optional
# Method:
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 tablespoon olive oil. Sauté onion, bell pepper, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Add rice to the pot, stirring constantly to coat grains in the oil and vegetable mixture.
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 to 20 minutes until rice is just tender.
07 - Stir in shrimp. Cover and cook for 5 to 7 minutes until shrimp are pink and cooked through.
08 - Remove bay leaf and discard. Stir in hot sauce if desired. Garnish with green onions and parsley before serving.
# Chef's Tips:
01 -
- Everything cooks in one pot, meaning maximum flavor and minimal cleanup
- The layers of protein and spice create depth that tastes like it simmered all day
- Perfect for feeding a crowd while making your kitchen smell absolutely legendary
02 -
- Resist the urge to lift the lid while rice simmers or it wont cook properly
- The rice will continue absorbing liquid after you turn off the heat so stop while its slightly al dente
- Andouille can vary in saltiness so taste before adding extra salt at the end
03 -
- Make it the day before, the flavors meld together beautifully overnight
- Keep hot sauce on the table so everyone can customize their heat level