The Ultimate Mardi Gras Jambalaya Recipe
When Mardi Gras season rolls in, I always crave bold flavors, festive vibes, and big one-pot meals that feed a crowd. And nothing embodies that spirit quite like Jambalaya. This hearty, spicy, Creole masterpiece is the life of every Louisiana celebration—and if you’ve never made it from scratch, this is your sign to try.
I’ve cooked and tweaked Jambalaya recipes for years, and I’ve finally created a version that captures the tradition, flavor, and soul of New Orleans. Ready to make it your Mardi Gras go-to? Let’s get cooking.
🎭 What Is Jambalaya?
Jambalaya is a classic Louisiana dish that blends meats, vegetables, spices, and rice in a single pot. It’s influenced by Spanish, French, and West African cuisines, and has become a Southern staple.
Key Terms
- Creole Jambalaya (Red Jambalaya): Made with tomatoes, common in New Orleans.
- Cajun Jambalaya: No tomatoes, spicier, and browner from caramelized meats.
- Holy Trinity: A foundational blend of onion, celery, and bell pepper.
- Andouille Sausage: A smoked, spicy pork sausage that’s a Louisiana essential.
- Simmer: Gently cooking food in liquid just below boiling point.
🍤 Ingredients & Equipment You’ll Need
Ingredients
- 1 lb andouille sausage, sliced
- 1 lb boneless chicken thighs, cut into cubes
- 1/2 lb medium shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 cups chicken broth
- 1 cup long grain white rice (uncooked)
- 1 1/2 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 bay leaves
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (optional)
Equipment
- Large Dutch oven or heavy pot with lid
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
📊 Nutrition Breakdown (Per Serving: 1.5 cups)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 470 kcal | 23% |
| Protein | 34 g | 68% |
| Carbohydrates | 32 g | 11% |
| Fiber | 3 g | 12% |
| Sugars | 4 g | — |
| Fat | 23 g | 35% |
| Saturated Fat | 7 g | 35% |
| Sodium | 910 mg | 40% |
| Vitamin A | 22% DV | |
| Vitamin C | 35% DV | |
| Iron | 18% DV |
🍲 Step-by-Step Instructions for Mardi Gras Jambalaya
Step 1: Sear the Meats
In your large pot, heat 1 tbsp of olive oil over medium-high heat. Add the chicken cubes, season lightly with salt, and sear until browned (about 5 minutes). Remove and set aside. Do the same for the sausage slices.
Step 2: Sauté the Holy Trinity
Add remaining oil to the pot. Toss in the onion, bell pepper, and celery. Cook until softened (around 5-7 minutes), stirring frequently. Add garlic and cook for another minute.
Step 3: Add Tomatoes and Spices
Stir in diced tomatoes (with juice), paprika, thyme, cayenne, black pepper, and bay leaves. Let everything simmer for 2 minutes so the flavors start to meld.
Step 4: Combine Rice and Broth
Add in your uncooked rice and pour in the chicken broth. Stir well. Return the chicken and sausage to the pot. Bring mixture to a gentle boil.
Step 5: Simmer to Perfection
Reduce heat to low, cover the pot, and let it simmer for about 25 minutes. Don’t lift the lid unless necessary!
Step 6: Add Shrimp at the End
Once the rice is cooked and liquid is mostly absorbed, gently stir in the shrimp. Cover again and cook for another 5–7 minutes, until shrimp are pink and opaque.
Step 7: Garnish and Serve
Remove from heat, discard bay leaves, and fluff with a fork. Top with green onions and parsley. Serve hot and enjoy every smoky, spicy, soulful bite!
🌶️ Flavor Variations & Add-Ons
- Vegetarian Twist: Swap meats for smoked tofu and use veggie broth.
- Extra Heat: Add sliced jalapeños or more cayenne.
- Seafood Heavy: Add crab meat and scallops with the shrimp.
🥗 Serving Suggestions
- Pair with cornbread muffins or garlic toast.
- Serve with a light cucumber salad or creamy coleslaw.
- Finish the meal with beignets or bread pudding.
📌 Essential Tips for Success
- Don’t Stir Too Much: Constant stirring can make the rice mushy.
- Use Long Grain Rice: It keeps texture better than short grain.
- Cook Covered: Steam helps the rice absorb flavor without drying out.
🔍 Jambalaya Comparison Table
| Feature | Creole Jambalaya | Cajun Jambalaya |
| Base Flavor | Tomato-based | Stock and meat-based |
| Appearance | Reddish hue | Brownish hue |
| Spice Level | Mild to medium | Medium to hot |
| Common Proteins | Sausage, chicken, shrimp | Chicken, pork, sausage |
| Popular Region | New Orleans | Rural Louisiana |
❓ Q&A Section
Q: Can I make Jambalaya ahead of time?
A: Absolutely! Jambalaya actually tastes better the next day. Store it in an airtight container in the fridge for up to 3 days.
Q: Can I freeze leftovers?
A: Yes, you can freeze it for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove with a splash of broth.
Q: Why is my rice undercooked or overcooked?
A: Keep the lid on during simmering and avoid stirring too much. If it’s undercooked, add a bit more broth and simmer a few more minutes.
Q: What’s the difference between gumbo and jambalaya?
A: Gumbo is more like a stew served over rice, while Jambalaya is a one-pot rice dish with everything cooked together.
Q: Can I use brown rice instead of white?
A: You can, but you’ll need to adjust cooking time and liquid. Brown rice takes longer and needs more broth.
🎉 Final Thoughts
Jambalaya isn’t just food—it’s an experience. Every bite is a celebration of flavor, culture, and comfort. Whether you’re cooking for a Mardi Gras bash or just craving something bold and cozy, this recipe brings the soul of New Orleans to your kitchen.
So grab your ingredients, turn up the Zydeco music, and let’s celebrate with a pot of magic!