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Mardi Gras Jambalaya

(1 Votes)
SERVES
6
COOK TIME
45 Min

Celebrate Mardi Gras and the tastes of the Bayou with our easy recipe for Mardi Gras Jambalaya anytime you want a hearty stew to stick-to-their-ribs.

What You'll Need:
  • 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
  • 1 pound smoked turkey sausage or andouille sausage, cut into 1-inch slices
  • 1/2 pound shrimp, peeled and deveined
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1 3/4 cups chicken broth
  • 1 cup uncooked long- or whole-grain rice
  • 1/2 cup dry white wine
  • 2 green or red bell peppers, coarsely chopped
  • 1 large onion, coarsely chopped
  • 4 teaspoons Creole seasoning
  • 1 teaspoon garlic powder
What To Do:
  1. In a soup pot over medium heat, combine all ingredients; mix well. Cover and cook 15 minutes. Reduce heat to low and simmer 30 to 35 minutes, or until rice is cooked.

We recommend you keep the party going by topping off this meal with a plate of our delicious Mardi Gras Beignets!

Notes
  • If you've got them, use 1 green and 1 red bell pepper for a very colorful jambalaya.
     
  • Dinner doesn't get much easier than one-pot meals! For a huge variety of tasty one-dish meals, check out 36 Quick and Easy One-Pot Meals!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this for dinner tonight, and it was delicious. However we weren't huge fans of the turkey sausage, so next time I make it, I'll probably use another pound of shrimp (we really love shrimp!) and maybe some more peppers. Otherwise it was delicious.

I lived in New Orleans 35 years. This isn't even close to real South Louisiana or "Mardi Gras" Jambalaya.

Would love to know what your authentic southern Louisiana recipe for this is! I am looking for a really good recipe for Jambalaya. PLEASE!!!

Well, then, submit a recipe that taste like the "real South Louisiana or "Mardi Gras" Jambalaya !!" :o)

Easy and delicious.

IMHO this is pretty authentic jambalaya, especially considering how quick and easy it is to assemble. I usually make jambalaya in a cast iron Dutch oven, but used a slow cooker this time. Added some cubed ham (didnt have quite enough andouille) and 1/2 cup sliced celery but changed nothing else. Cooked 6 hr on low, added rice and shrimp, cooked additional hour on high. Came out thick and hearty. I personally added a little hot sauce, but spice was about right for family. Served with cornbread makes a bunch!

Question: Do you have to use shrimp and dry white wine in this recipe? If not, what should I use?

Ham or additional chicken. Or crawdads ;>) Broth for wine.

this was awesome, agree it's a cross between gumbo and jambalaya in which some okra would have added some flavor.

I made it without the shrimp and dry white wine, and it was AMAZING!

I tried this recipie and it tastes great, but this dish is not a traditional jambalya. Jambalaya is not a stew but a rice and chicken, ham or shrimp dish. Jambon = ham and Alaya + ham (traditionally). This dish seems to be a cross of Jambalaya and Gumbo.

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