In honor of Mardi Gras, here is a recipe for Jambalaya.



  • 2 Tbsp olive oil
  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 8 ounces andouille sausage, 1/4 inch slices
  • 1 large onion, medium dice
  • 2 celery ribs, medium dice
  • 1/2 green bell pepper, medium dice
  • 1/2 red bell pepper, medium dice
  • 1 tsp dried thyme or 1 Tbsp fresh
  • 1/4 tsp dried oregano
  • 1/4 tsp sweet paprika
  • 1 tsp cajun spice
  • 2 ounces dry white wine
  • 1 1/2 cups uncooked long grain rice
  • 1 (14 ounce) can tomatoes, diced, with juice
  • 2 cups chicken broth or 2 cups stock
  • 8 ounces shrimp, shelled and prepped
  • 2 Tbsp chopped fresh parsley
  • 3 green onions, finely chopped
  • Instructions:
  • Preheat oven to 350 degrees.
  1. In a large pan or Dutch oven, brown chicken pieces in the olive oil.
  2. Add the andouille, onion, celery, bell pepper, thyme, oregano, paprika, Cajun spice, salt, and pepper.
  3. Cook and stir for about 5 minutes until onions are tender.
  4. Add wine to pan and stir until it evaporates.
  5. Add rice, tomatoes with juice, and broth; bring to a boil.
  6. Place mixture in a baking dish or oven-proof casserole dish.
  7. Cover and bake at 350 degrees for 45 minutes or until rice and chicken are done and tender.
  8. Stir in shrimp, parsley, and green onions.
  9. Cook 10 minutes longer or until shrimp curl and turn bright pink.
  10. Serve with crusty french bread.



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