Mardi Gras Jambalaya

🕒 Prep: 20 min
🔥 Cook: 50 min
🍽 Serves: 6
★★★★★
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Mardi Gras Jambalaya is a vibrant, one-pot dish that captures the spirit of New Orleans with its bold flavors and colorful presentation. This recipe combines shrimp, chicken, and andouille sausage with perfectly spiced rice and vegetables, making it a festive feast for any occasion.

Ingredients for Mardi Gras Jambalaya

Shrimp adds a sweet and oceanic flavor, mingling with the spices for a delicious contrast. Chicken breast offers a mild taste and tender texture, soaking up the seasoning beautifully. Andouille sausage provides a smoky, spicy kick that deepens the flavor profile. Long-grain rice is perfect for absorbing all those flavors without becoming mushy. Chicken broth enhances the dish with a rich, savory base. A can of diced tomatoes brings acidity and sweetness, marrying well with the spices. Onion, red and green bell peppers, and celery form the "holy trinity" of Cajun cooking, laying the foundation for this dish. Garlic adds a robust aroma and depth. Cajun seasoning, smoked paprika, and cayenne pepper ensure that classic Cajun heat and smokiness. Lastly, green onions and fresh parsley finish the dish with freshness and color.

Tips & Tricks

  • If you prefer a milder dish, reduce the amount of cayenne pepper or choose a milder sausage.
  • Use fresh shrimp if possible for the best flavor, but frozen shrimp works too—just thaw it before cooking.
  • If the rice isn't fully cooked after 20 minutes, add a splash more broth and continue cooking until tender.

Serving Suggestions

Serve Mardi Gras Jambalaya with a side of crusty French bread to mop up the rich, flavorful sauce. A fresh green salad or coleslaw can add a crisp, refreshing contrast. For a truly festive occasion, pair the dish with a cold beer or a classic New Orleans cocktail like a Hurricane.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, jambalaya can be made a day in advance and reheated. The flavors will deepen overnight.
Can I use different types of meat?
Absolutely! Feel free to substitute or add in other meats like pork or beef for variety.
Is it possible to make this recipe vegetarian?
You can replace the meats with more vegetables like mushrooms and zucchini, and use vegetable broth instead of chicken broth.

Mardi Gras Jambalaya Recipe Walkthrough

Start by heating olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the diced chicken breast and sliced andouille sausage. Cook them until they're nicely browned, about 5-7 minutes. This is where the deep flavors begin to build.

Next, toss in the chopped onion, red and green bell peppers, and celery. Sauté these veggies until they're soft, which should take another 5 minutes or so. Stir occasionally to prevent sticking and ensure even cooking.

Add the minced garlic to the pot, along with the Cajun seasoning, smoked paprika, and cayenne pepper. Stir well and let these spices cook for about 1 minute – you'll know they're ready when your kitchen is filled with their fragrant aroma.

Now, pour in the rice, stirring to coat each grain with the spicy mixture. This step helps the rice absorb all the wonderful flavors.

Pour in the chicken broth and the entire can of diced tomatoes, juice included. Stir everything together, then bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 minutes, or until the rice is tender and has soaked up most of the liquid.

Finally, add the shrimp to the pot. Cook for another 5 minutes, just until the shrimp turn pink and are cooked through. Season the jambalaya with salt and pepper to taste, and garnish with sliced green onions and chopped parsley before serving.

Why You'll Love This Recipe

  • Perfect balance of spices that bring out authentic Cajun flavors.
  • One-pot meal that simplifies cooking and cleanup.
  • Versatile enough for weeknight dinners or celebratory gatherings.
  • A colorful and hearty dish that's as pleasing to the eyes as it is to the palate.

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

Step-by-step 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.

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