Mardi Gras Jambalaya

Bring the vibrant flavors of New Orleans to your table with this spicy and savory jambalaya. Packed with shrimp, chicken, andouille sausage, and colorful peppers, it's a feast for both the eyes and the taste buds.

Prep time: 20 minutes
Cook time: 50 minutes
Serves: 6

Ingredients

1 lb shrimp, peeled and deveined

1 lb chicken breast, diced

1 lb andouille sausage, sliced

2 cups long-grain rice

4 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 large onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

4 cloves garlic, minced

2 tbsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp cayenne pepper

2 tbsp olive oil

Salt and pepper to taste

2 green onions, sliced for garnish

2 tbsp fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chicken and andouille sausage, cooking until browned.

2. Add the onion, red and green bell peppers, and celery. Sauté until vegetables are soft.

3. Stir in garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.

4. Add rice and stir to coat with spices.

5. Pour in chicken broth and diced tomatoes with their juice. Bring to a boil.

6. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.

7. Add shrimp and cook for another 5 minutes, or until shrimp are pink and cooked through.

8. Season with salt and pepper to taste. Garnish with green onions and parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat, adding a splash of water or broth to moisten if necessary.

Scan for cooking tips & leave a review!

itsonly.recipes/view/mardi-gras-jambalaya

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.