Classic Jambalaya is actually one of the easiest one-pot meals you can pull together, even for weeknight eats, and this recipe is authentic, hearty, and oh so satisfying.
It’s Mardi Gras, and finally, Fat Tuesday. Let’s parade the streets, toss some beads and celebrate with a big old bowl of Chicken, Sausage and Shrimp Jambalaya.
Then once we’ve had our fill, lets move onto the links at the bottom of this post to some crazy-fun, and unique, King Cake recipes because I want to get that lucky baby inside so I can be the queen of the party. As if.
There’s a serious misnomer about Jambalaya, something about it that is completely misunderstood. Too many people think it’s a complicated, long, drawn out recipe to make. But the fact is, Jambalaya is actually one of the easiest one-pot meals you can pull together, even for weeknight eats.
Yes, the name is long, and the ingredient list has more than a few items.
And yes the recipe requires a few whacks of chopping here and a step or two to take there. But in reality the whole cooking process can be done in under an hour.
About the Recipe
Use a combination of butter and a oil to sauté the chicken and sausage together. Adding a bit of oil to the butter raises the smoke point so the butter doesn’t burn.
Andouille sausage is a signature creole classic, usually made with smoked pork butt that is flavored with the usual suspects like garlic, onions and other spiced up seasonings then stuffed into casings and smoked again. Essentially it’s pre-cooked so just needs a quick browning to boost it’s flavor. I can usually find it in my local Kroger/Smith’s Market but if you can’t, check online or at a local meat market.
I use store bought Creole seasoning from the grocery aisle for the oomph of cajun flavor, and I can usually find several brands to choose from. The result? The spicy taste of cajun flavors infused into the chicken, sausage and sweet shrimp makes this a true one-pot comfort meal.
The rice is cooked in the pan along with the rest of the ingredients so that it’s infused with tomato-based-broth goodness. Add an additional 1/4 cup chicken broth at a time if your rice needs more cooking time, but be wary of adding too much or your rice will be goopy. Simmering low and slow is your best bet.
Chicken, Sausage and Shrimp Jambalaya
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 2 skinless boneless chicken breasts, cubed
- 1 pound andouille sausage sliced
- 2 ribs celery chopped
- 1 medium yellow onion chopped
- 1 green bell pepper seeded and chopped
- 3 cloves garlic peeled and minced or pressed
- 1 28- ounce can crushed tomatoes
- 3 cups chicken stock 24 ounces
- 3 tablespoons Creole seasoning
- 2 bay leaves
- 1 tablespoon hot sauce
- 2 1/2 cups long grain rice
- 1 16- ounce bag medium shrimp deveined and shelled
- 1 cup frozen okra
- Kosher salt to taste
- 2-3 green onions chopped
Melt 2 tablespoons butter and vegetable oil in large skillet or dutch oven pan over medium high heat. Add chicken breasts and andouille sausage slices and cook for 5-6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from pan and set aside.
Lower heat to medium, add the additional 2 tablespoons of butter and add the celery, onion, bell pepper and garlic. Cook for 7-8 minutes or until vegetables soften. Add crushed tomatoes, chicken stock, creole seasoning, bay leaves and hot sauce. Cook for 5 minutes then add rice and cook for about 15 minutes. Add chicken and sausage back to pan with shrimp and the okra and cook until chicken and sausage is warmed through and the shrimp and okra are cooked through. Season with kosher salt to taste and garnish with green onions.
All Hail the King (Cake)
There’s not much more celebratory during mardi gras than being the bearer of the King Cake. Tradition stands that if you find the plastic baby in your slice of the jazzy colored cake, it’s your responsibility to be the belle of the ball and provide the cake for next year’s festivities. Here are a few twists to start your fête.
Mardi Gras King Cake
All the cinnamon, all the brioche, all the glaze plus the sprinkles. Lots of sprinkles. Step by step, here’s how to boogie with a homemade king cake from a to z.
Get the recipe | Joy the Baker
King Cake Doughnuts
When a baby king doesn’t fit into the dessert, only a balancing ballerina will do.
Get the recipe | Hummingbird High
King Cake Cake Pops
Mini cakes with cinnamon, raisins and cream cheese make these one bite wonders a real reason to party.
Get the recipe | 6 Bittersweets
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