Description

This Best Jambalaya Recipe for Mardi Gras is a flavorful and hearty one-pot dish featuring tender chicken thighs, spicy Andouille sausage, succulent shrimp, and a medley of vegetables simmered with Cajun seasoning and rice. Perfect for celebrating Mardi Gras or any festive gathering, this recipe delivers authentic Cajun flavors in just 45 minutes.

Ingredients

Proteins

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

Vegetables

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

Other Ingredients

6 cups chicken broth
3 cups long-grain rice
2 teaspoons Cajun seasoning
2 tablespoons olive oil (estimated, for cooking sausage and chicken)

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Instructions

Cook Meat: Heat olive oil in a large pot over medium heat. Add the sliced Andouille sausage and boneless chicken thighs. Cook for about 5 minutes, or until the meat is nicely browned on all sides, which develops rich flavors for the dish.
Sauté Vegetables: Add the chopped onion, green bell pepper, celery, and minced garlic to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add Seasoning and Broth: Stir in the Cajun seasoning to coat the meat and vegetables, then pour in the chicken broth. Increase the heat to bring the mixture to a gentle boil.
Cook Rice: Stir in the long-grain rice to the boiling mixture. Reduce the heat to low and cover the pot with a lid. Let it simmer undisturbed for about 20 minutes, or until the rice has absorbed most of the liquid and is tender.
Cook Shrimp: In the last few minutes of cooking, gently stir in the peeled and deveined shrimp. Continue to cook until the shrimp turn pink and are cooked through, usually about 3 to 5 minutes.

Notes

You can adjust the level of spiciness by varying the amount of Cajun seasoning or adding hot sauce.
For a smoky flavor, consider using smoked Andouille sausage if available.
Use a heavy-bottomed pot to prevent the rice from sticking and burning.
Letting the jambalaya rest covered for 5 minutes off the heat before serving helps meld the flavors together.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.