Mardi Gras Jambalaya Chicken Shrimp

The smell of this bubbling away on my stove takes me back to a tiny apartment in New Orleans where my neighbor taught me that the secret isn't fancy technique but patience and letting the trinity work its magic. I've since learned that every cook develops their own rhythm with jambalaya, but that first spoonful still hits me like a warm hug.

Last Fat Tuesday, my kitchen became command central for friends who wandered in throughout the evening, drawn by the aromas wafting into the hallway. We ended up eating straight from the pot, standing around the stove, while someone played jazz from their phone and the wine kept flowing.

Ingredients

• Olive oil: Use this to build layers of flavor as you brown each protein separately
• Chicken thighs: Dark meat stays tender through the long simmer and adds richness to the rice
• Andouille sausage: This smoked pork sausage is nonnegotiable for authentic depth, though any smoked sausage works in a pinch
• Shrimp: Add them last so they stay sweet and plump, not rubbery
• Onion, bell pepper, celery: This holy trinity forms the foundation of Creole cooking
• Garlic: Mince it fresh because the flavor infusion matters here
• Diced tomatoes: The juice helps cook the rice while adding body and acidity
• Long grain white rice: Short grain turns gluey, and brown rice never quite softens properly in this timing
• Chicken broth: Homemade adds depth, but quality storebought works perfectly
• Bay leaf: One is enough to whisper its herbal magic throughout the dish
• Smoked paprika, thyme, oregano, cayenne: This spice blend creates that signature Creole warmth without being overwhelming
• Salt and black pepper: Taste as you go since the sausage and broth bring their own saltiness
• Hot sauce: Optional at the end for those who want to turn up the heat
• Green onions and parsley: Fresh garnish cuts through the richness and brightens everything

Instructions

Brown the chicken:

Heat half the olive oil in a large Dutch oven over medium heat. Add the chicken pieces in batches so they brown properly instead of steaming. Cook about 5 minutes until golden on all sides. Remove and set aside.

Crisp the sausage:

Add the andouille slices to the same pot. Let them render their fat and get lightly browned, about 3 minutes. Remove and join the chicken.

Build the base:

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

Toast the rice:

Add the rice to the vegetables. Stir constantly for about 2 minutes to coat each grain in oil and toast slightly.

Add the liquids and spices:

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

Simmer together:

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

Add the shrimp:

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

Finish and serve:

Fish out the bay leaf and discard. Stir in hot sauce if you want extra heat. Garnish generously with green onions and fresh parsley.

Save

My sister now makes this for every family birthday, claiming it's the only dish where everyone goes back for thirds without fail. Something about that combination of smoky, spicy, and savory just makes people happy.

Make It Your Own

The beauty of jambalaya lies in its flexibility. I've made versions with leftover turkey, added okra for extra body, and even thrown in crawfish when they're in season. The method stays the same regardless of what proteins you choose.

Getting The Rice Right

Rinse your rice until the water runs clear to remove excess starch before adding it to the pot. This small step prevents the gummy texture that ruins so many otherwise perfect rice dishes.

Serving Suggestions

Cornbread soaks up the juices beautifully, but a simple green salad with sharp vinaigrette balances the richness. Keep the sides simple since this dish carries the whole meal.

• Hot sauce on the table lets everyone customize their heat level
• Cold beer or sweet tea are the classic beverage pairings
• This actually tastes better the next day if you have leftovers

Save

There's something deeply satisfying about a one pot meal that feeds a crowd and leaves everyone asking for the recipe. That's the kind of cooking memory that sticks with you.

Recipe FAQs

→ What type of sausage is best for this dish?

Andouille sausage is preferred for its smoky, spicy flavor, but smoked sausage can be a suitable substitute if unavailable.

→ Can I adjust the spiciness level?

Yes, increase cayenne pepper or add more hot sauce to boost the heat, or reduce those for a milder taste.

→ What rice works best for jambalaya?

Long-grain white rice is ideal as it stays fluffy and absorbs the rich flavors without becoming mushy.

→ How do I know when the shrimp is cooked?

Shrimp is done when it turns pink and opaque, usually cooked in 5–7 minutes when stirred in at the end.

→ What are good side dishes to pair with this meal?

Cornbread or a crisp green salad complement the dish well, adding texture and balancing bold flavors.