Name: Best Jambalaya Recipe for Mardi Gras Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Creole
Ingredients: 1 pound boneless chicken thighs; 1 pound shrimp, peeled and deveined; 1 pound Andouille sausage, sliced; 1 large onion, chopped; 1 green bell pepper, chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; 6 cups chicken broth; 3 cups long-grain rice; 2 teaspoons Cajun seasoning; 2 tablespoons olive oil (for cooking)

Description

This Best Jambalaya Recipe captures the spirit of Mardi Gras with a hearty and flavorful blend of tender chicken, succulent shrimp, spicy Andouille sausage, and fragrant vegetables simmered with long-grain rice in a rich Cajun-spiced broth. Perfect for a festive gathering or a comforting family meal, this traditional Louisiana dish combines protein, vegetables, and spices in one pot for an authentic Creole experience.

Ingredients

Scale

Proteins

1 pound boneless chicken thighs
1 pound shrimp, peeled and deveined
1 pound Andouille sausage, sliced

Vegetables & Aromatics

1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced

Liquids & Grains

6 cups chicken broth
3 cups long-grain rice

Seasonings

2 teaspoons Cajun seasoning
2 tablespoons olive oil (for cooking)

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Instructions

Brown the Meats: Heat olive oil in a large pot over medium heat. Add the sliced Andouille sausage and boneless chicken thighs. Cook for about 5 minutes until browned, which helps develop rich flavors.
Sauté the Vegetables: Stir in chopped onion, green bell pepper, celery, and minced garlic into the pot. Cook for an additional 5 minutes until the vegetables become soft and fragrant, forming the base of the jambalaya.
Add Seasonings and Broth: Mix in the Cajun seasoning and pour in the chicken broth. Bring the mixture to a gentle boil to integrate the flavors and prepare for cooking the rice.
Cook the Rice: Stir in the long-grain rice, then reduce the heat to low and cover the pot. Simmer for about 20 minutes, allowing the rice to absorb most of the liquid and become tender.
Cook the Shrimp: In the last few minutes of cooking, add the peeled and deveined shrimp, stirring gently until they turn pink and are cooked through, which usually takes 3-5 minutes.

Notes

For extra heat, add cayenne pepper or hot sauce to taste along with the Cajun seasoning.
Use a heavy-bottomed pot to prevent sticking and burning during simmering.
Feel free to substitute Andouille with another spicy smoked sausage if unavailable.
Let the jambalaya rest covered for 5 minutes before serving to allow flavors to meld.
If you prefer a thicker consistency, uncover the pot in the last few minutes to let excess liquid evaporate.