Why learn how to make Mardi Gras Jambalaya? Well, Jambalaya is a fantastic choice for celebrating Mardi Gras. This classic Cajun/Creole dish from Louisiana is rich in flavor and tradition. Besides that, it’s a great comfort food you can serve all year round.
Hello, my friends!
Soon it will be time for the biggest party of the year. That’s right! Whether you call it Mardi Gras, or Fat Tuesday, this is the time to make a party favorite, one-pan Jambalaya.
To celebrate the great Mardi Gras tradition, the SFH Test Kitchen combined two Jambalaya recipes from the Rachael Ray Show.
We’ve just finished our methodical testing and tasting of the recipe. – I won’t leave you hanging in suspense. This variation on Rachael’s Jambalaya turned out to be a truly fantastic dish. It has great flavor with that extra kick. And it’s easy to make.
Why make Jambalaya for Mardi Gras?
Here’s are some reasons why we think you should add Jambalaya to your Mardi Gras menu:
- Authenticity: Jambalaya embodies the culinary heritage of New Orleans. It’s a flavorful blend of French, African, and Spanish elements.
- Hearty and Festive: Jambalaya is a one-pan wonder, packed with tasty spices and great aromas. It’s a satisfying dish that’s perfect for a lively celebration.
- Easy to Serve: Whether you’re hosting a big Mardi Gras party or a cozy gathering, this dish is a crowd-pleaser. It’s easy to prepare and can be served straight from the pot.
- Variety: There are different versions of jambalaya — with combinations of andouille sausage, chicken, and shrimp. You can choose the combination that suits your taste.
The Secret is in the Ingredients
What gives Jambalaya that fantastic taste and great aroma? Well, the secret is in the ingredients. Rachael’s Jambalaya features a medley of delicious components, including:
- Chicken thighs, cut into bite-sized pieces, add body.
- Andouille sausage adds a distinctive smoky flavor.
- Shrimp provides a seafood twist.
- Bell peppers, onion, and celery make up the classic trinity of Cajun-creole cooking.
- Garlic, smoked (Spanish) paprika, and dried oregano are the flavor enhancers.
- Tomato paste, chicken stock, and crushed tomatoes create a rich, hearty base.
- Long-grain white rice cooks to perfection without getting mushy.
- Lemon juice and fresh parsley brighten up the dish.
So go ahead, whip up a batch of Mardi Gras Jambalaya on the stove top. Let the party begin with this flavorful dish! 🎉🍽️
Mardi Gras Jambalaya
Notes
As adapted by the SFH Test Kitchen from the recipes by Sarah Rhodes (02:38 PM, August 27, 2019), and Rachael Ray (07:00 AM, October 04, 2022), from the Rachael Ray Show.
Ingredients
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 pound boneless skinless chicken thighs, cut into 1" pieces
- Salt
- Freshly ground black pepper
- ½ pound andouille sausage, sliced
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, grated
- 2 teaspoons smoked paprika (pimenton)
- 1 teaspoon dried oregano
- 1 teaspoon seafood seasoning (We used Old Bay)
- 2 tablespoons hot sauce, and more to pass at table
- 2 tablespoons tomato paste
- 2 cups chicken stock
- One 15-ounce can crushed tomatoes
- 1 cup long grain white rice, rinsed
- 1 pound medium shrimp, peeled and deveined
- 1 lemon, juiced
- ¼ cup fresh parsley, finely chopped
- 4 scallions, thinly sliced
Instructions
- In a large, deep sauté pan or Dutch oven, heat olive oil over medium-high heat.
- Add chicken and brown 4 to 6 min; season with salt and pepper.
- Add andouille sausage and sauté another 4 minutes until browned.
- Add onions, celery, and bell peppers (trinity); season with salt and pepper. Sauté until vegetables are browned and softened for 6 to 8 minutes.
- Add garlic, paprika and oregano and sauté for 2 minutes.
- Add tomato paste and cook a couple minutes more.
- Stir in the chicken stock; add the seasoning and crushed tomatoes; bring to a boil.
- Add the rice, reduce heat to simmer, and cook, covered, until rice is tender and no liquid remains in the pot, for about 18 minutes.
- Add the shrimp and cook until just pink, for about 5 minutes.
- Fluff the jambalaya; squeeze in the juice of a lemon; top with fresh parsley and scallions.
- Serve and make sure you have some hot sauce on the table.