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Mardi Gras Jambalaya

Whether you are celebrating Mardi Gras or just desire some Cajun cooking, this dish will satisfy ! Laissez les bons temps rouler!
5 from 1 vote
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Course: Main Course
Cuisine: Cajun
Keyword: Jambalaya, Mardi Gras
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Author: My Dragonfly Cafe

Ingredients

Jambalaya Oven Mix:

  • 2/3 c celery, halved lengthwise and sliced
  • 3/4 c diced red onion
  • 1 c mini-bell peppers, stemmed, seeded and sliced into rings
  • 1 jalapeno pepper, stemmed, seeded and finely diced
  • 4 garlic cloves, sliced and finely minced
  • 1/2 lb boneless chicken thighs, sliced into strips and diced
  • 6 oz Andouille Sausage, sliced 1/4"
  • 3/4 lb medium shrimp, peeled and deveined
  • 1 T Cajun Seasoning, plus addtional for those who like more "heat"
  • 3 T extra virgin olive oil

Jambalaya Rice Mix:

  • 1 qt chicken stock (I use Better than Bouillon brand.)
  • 1 bay leaf
  • 1 t dried thyme
  • 14 oz crushed tomatoes
  • 1 1/4 c Jasmine rice

Instructions

Jambalaya Oven Mix:

  • Prep all of the ingredients as instructed and toss with oil and Cajun seasoning.
  • Spread mix onto a foil-lined rimmed baking sheet. Bake at 375 for 15 minutes. Remove from oven and stir. Return to the oven for no more than 10 minutes.
  • Add this, including all pan drippings, into the rice mix once it's finished cooking.

Jambalaya Rice Mix:

  • Bring the broth, tomatoes, thyme and bay leaf to a boil. 
  • Stir in the rice and reduce to simmer; cover. Cook for 15 minutes.  
  • Remove bay leaf before adding the Jambalaya oven mix. Stir to combine. (It is expected that more liquid will be absorbed as it cools.) Refrigerate leftovers promptly.