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Jambalaya Recipe for Mardi Gras finished recipe

Jambalaya Recipe for Mardi Gras

A Louisiana classic known for its bold Cajun flavors, tender chicken, smoky sausage, succulent shrimp, and perfectly seasoned rice cooked together in one pot.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 cups servings
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 12 ounces smoked andouille sausage, sliced into ¼-inch rounds
  • 12 ounces large shrimp, peeled and deveined
Vegetables
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
Rice & Liquid
  • 1½ cups long-grain white rice
  • 3 cups low-sodium chicken broth
  • 1 can diced tomatoes, with juices
Seasonings
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper optional
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 2 leaves bay leaves
Garnish
  • 2 green onions sliced
  • 2 tablespoons chopped fresh parsley
  • 1 lemon wedges optional

Method
 

Method
  1. Store cooled jambalaya in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until the chicken reaches 165°F (74°C) and the shrimp reaches 145°F (63°C). Add a splash of chicken broth if the rice seems dry. Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. For make-ahead preparation, chop the vegetables and slice the sausage up to one day in advance. The complete dish can also be cooked earlier in the day and gently reheated before serving.

Notes

Allowing the jambalaya to rest before serving helps the flavors meld and the rice to absorb any remaining liquid, resulting in a better texture.

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