If ever there was a dish that could capture the fiery soul and joyous energy of Louisiana, it’s this Jambalaya Recipe for Mardi Gras! Every bite is a celebration—smoky sausage, tender chicken, sweet shrimp, and perfectly seasoned rice, all cooked up in a single hearty pot. There’s just something magical about assembling these colorful, bold ingredients and watching them transform into a party for your taste buds. Whether you’re hosting a Mardi Gras feast or just want to enjoy some authentic Cajun flavor at home, this is the kind of meal that brings people together, gets everyone talking, and keeps you coming back for seconds.

Jambalaya Recipe for Mardi Gras Recipe - Recipe Image

Ingredients You’ll Need

Gather these humble yet essential ingredients—they each play a starring role, balancing flavor, texture, and color to create the classic harmony that makes jambalaya so irresistible. Think of this lineup as the jazz band of your kitchen, each player vital to the whole.

Olive oil: A silky base for browning sausage and chicken, infusing the dish with depth from the very beginning.
Andouille sausage (1 lb, sliced): This spicy, smoky sausage is the heart and soul of jambalaya, lending savory heat and rich flavor throughout.
Boneless, skinless chicken thighs (1 lb, bite-sized pieces): Thighs stay tender and juicy, soaking up all those Cajun spices beautifully.
Onion (1 medium, diced): A sweet and aromatic foundation—essential for Creole cooking.
Bell pepper (1, chopped): Contributes color, crunch, and a touch of sweetness to round out the “holy trinity.”
Celery (2 stalks, chopped): Brings a subtle earthiness and delightful texture contrast every pot needs.
Garlic (4 cloves, minced): For irresistible aroma and punch—don’t skimp!
Diced tomatoes (1 can, 14.5oz with juices): Juicy tomatoes create sauciness and acidity, tying everything together.
Long grain white rice (1.5 cups): The starchy star that soaks up all the bold flavors as it cooks.
Chicken broth (3 cups): Infuses the rice with savory richness—homemade or store-bought both work.
Cajun seasoning (1 Tbsp): The real flavor bomb; adjust to taste for more heat!
Dried thyme (1 tsp): Adds floral notes and deepens the Southern essence of the dish.
Smoked paprika (1/2 tsp): Lends a smoky warmth that mingles so well with the sausage.
Salt and pepper (to taste): Essential for dialing in the perfect flavor balance.
Raw shrimp (1 lb, peeled and deveined): Sweet, succulent shrimp cook quickly to tender perfection.
Green onions (2, sliced): For fresh crunch and a pop of color at the end.
Fresh parsley (for garnish): Adds brightness and makes the finished dish sing.
Hot sauce & lemon wedges (optional): Go wild! Adjust to taste with these finishing touches for a zesty kick.

How to Make Jambalaya Recipe for Mardi Gras

Step 1: Brown the Sausage

Start with a hot pan: heat your olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the sliced andouille sausage and cook for about 3–4 minutes until it’s irresistibly browned and just starting to crisp. This step builds the base of smoky flavor—don’t rush it! Once browned, scoop the sausage out and set it aside for later.

Step 2: Sear the Chicken

In the same pan (don’t wipe out those flavorful brown bits!), add your chicken thigh pieces. Cook them until golden and just cooked through—about 5–6 minutes. This not only locks in juiciness but it lets the chicken pick up that amazing spiced flavor left behind by the sausage. Set the seared chicken aside with the sausage.

Step 3: Sauté the Holy Trinity

Lower the heat to medium and toss in your onion, bell pepper, and celery. This iconic “holy trinity” is the backbone of every great Jambalaya Recipe for Mardi Gras, melting together after about 5 minutes until everything is soft and fragrant. Stir in your minced garlic and let it cook for 30 seconds to wake up its aroma.

Step 4: Add the Rice and Liquids

Time to build the body of your jambalaya! Add the canned tomatoes (with their juices), rice, chicken broth, Cajun seasoning, thyme, smoked paprika, salt, and pepper. Give everything a good stir to combine, scrapping the bottom of the pan to pick up every last bit of flavor. Bring this glorious mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 20 minutes, letting the rice soak up every drop of that seasoned broth.

Step 5: Finish with Shrimp and Return Meats

Uncover your simmering pot and return the browned sausage and seared chicken to the mix. Stir in your raw shrimp, then cover once more and cook for another 5–7 minutes. The shrimp will turn pink and succulent, and your rice should be fluffy and tender—ready to eat!

Step 6: Fluff and Garnish

Turn off the heat, fluff the jambalaya gently with a fork, and shower the top with sliced green onions and fresh chopped parsley. Serve right away, accompanied by lemon wedges and a shake (or three) of your favorite hot sauce for extra Mardi Gras spirit!

How to Serve Jambalaya Recipe for Mardi Gras

Garnishes

A great Jambalaya Recipe for Mardi Gras deserves a finishing touch! Scatter plenty of fresh green onions and parsley over each bowl. If you want to dial up the flavor even more, a spritz of lemon brightens everything instantly while a dash or two of hot sauce adds that perfect Louisiana heat.

Side Dishes

Though this dish truly shines on its own, you can make it a true Mardi Gras feast with buttery cornbread, a crisp green salad, or even sweet corn on the cob. Don’t forget a big chilled pitcher of sweet tea or lemonade to keep things festive and refreshing!

Creative Ways to Present

To really dazzle your guests, serve the jambalaya in colorful bowls, or hollowed-out bread bowls for an edible serving dish. For a party spread, spoon the jambalaya into a large cast iron pan and let everyone scoop their own, adding an interactive, celebratory flare—perfect for your Jambalaya Recipe for Mardi Gras gathering!

Make Ahead and Storage

Storing Leftovers

Leftover jambalaya keeps beautifully! Transfer cooled jambalaya to an airtight container and refrigerate for up to 3 days. The flavors will deepen and develop, making the next day’s lunch even more irresistible.

Freezing

Jambalaya freezes well, but for the best texture, consider removing the shrimp before freezing and adding them back in freshly when reheating. Store individual portions in airtight, freezer-safe containers for up to 2 months, making Mardi Gras-worthy meals a snap, any time of year.

Reheating

To reheat, gently warm leftovers in a pot on the stove with a splash of chicken broth to loosen things up, or microwave in short bursts, stirring often for even heating. Add a sprinkle of fresh herbs right before serving to wake up the flavors, and you’re ready for another round of celebration!

FAQs

Can I make this Jambalaya Recipe for Mardi Gras without shrimp?

Absolutely! If you’re not a seafood fan or need to skip the shrimp, just double up on sausage or chicken, or add some diced ham. The beauty of jambalaya is how flexible it is—in true New Orleans spirit, make it your own!

What’s the best rice to use for this recipe?

Stick with long grain white rice for that perfect fluffy texture that soaks up every bit of flavor. Short grain or sticky rice can end up gummy, while brown rice will need extra liquid and time to cook.

How spicy is this dish?

This Jambalaya Recipe for Mardi Gras has a pleasant smoky heat thanks to the andouille sausage and Cajun seasoning, but you control the fire! Taste and add more seasoning or cayenne pepper if you love it hot, or keep things mild for the whole family.

Can I make this ahead of time for a party?

Yes! In fact, jambalaya only gets better as it sits, so you can prepare it a day ahead, refrigerate, and reheat before your celebration. Wait to add the shrimp until you are reheating, so they don’t overcook.

What if I don’t have a Dutch oven?

No worries! Any deep, heavy-bottomed skillet or large soup pot will do the trick for your Jambalaya Recipe for Mardi Gras. Just be sure you have a lid and watch for sticking when simmering the rice.

Final Thoughts

I hope this Jambalaya Recipe for Mardi Gras brings as much fun, flavor, and festivity to your kitchen as it does to mine. There’s nothing quite like sharing a big pot of something special with friends and family—so gather your crew and get ready to celebrate, Louisiana-style!

Jambalaya Recipe for Mardi Gras Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Celebrate Mardi Gras with this flavorful Jambalaya recipe featuring a mix of andouille sausage, chicken, shrimp, and Cajun spices. This classic Cajun/Creole dish is perfect for a festive gathering or a cozy family dinner.

Ingredients

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For Jambalaya:

1 tablespoon olive oil
1 pound andouille sausage (sliced)
1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
1 medium onion (diced)
1 bell pepper (chopped)
2 celery stalks (chopped)
4 cloves garlic (minced)
1 (14.5 oz) can diced tomatoes (with juices)
1½ cups long grain white rice
3 cups chicken broth
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and pepper to taste
1 pound raw shrimp (peeled and deveined)
2 green onions (sliced)
Fresh parsley for garnish
Hot sauce and lemon wedges for serving (optional)

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Instructions

Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add sliced andouille sausage and cook until browned, about 3–4 minutes. Remove and set aside.
Cook chicken pieces until golden and just cooked through, about 5–6 minutes. Remove and set aside with the sausage.
Sauté onion, bell pepper, and celery until softened, about 5 minutes. Add garlic and cook for 30 seconds.
Add tomatoes, rice, broth, seasonings. Bring to a boil, then simmer covered for 20 minutes.
Return sausage and chicken to the pot. Stir in shrimp and cook covered for 5–7 minutes.
Fluff jambalaya with a fork, garnish, and serve with lemon wedges and hot sauce.