• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Home
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
Home » Fish and Seafood » Spicy New Orleans Jambalaya

Spicy New Orleans Jambalaya

By Chula King · January 10, 2018 · Updated January 13, 2021 Leave a Comment

  • Pinterest
  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Print Recipe

Nothing speaks classic New Orleans cuisine like Spicy New Orleans Jambalaya. Laizzez les bons temps rouler with this delicious one-pot meal that’s perfect for Mardi Gras. It combines rice, shrimp, chicken, and andouille sausage in a spicy tomato sauce enhanced by the holy trinity.

Spicy New Orleans Jambalaya

Jambalaya can trace its origins to both Spanish and French cuisines – paella from Valencia and jambalaia from Provence. Other Louisiana dishes such as gumbo and étouffée cook the rice separately. Jambalaya on the other hand has the rice cooked with the other ingredients.

Ingredients for Spicy New Orleans Jambalaya:

I used the following ingredients for this iconic New Orleans dish: Olive oil, creole seasoning, shrimp, onion, celery, bell pepper, garlic, chicken thighs, andouille sausage, rice, diced tomatoes, chicken broth, Worcestershire sauce, salt, freshly ground black pepper, and hot sauce.

Ingredients for Spicy New Orleans Jambalaya

Making the Spicy New Orleans Jambalaya:

The first thing that I did was to separately combine the shrimp and the chicken with some of the Creole seasoning.

Then, I cooked the shrimp in a large Dutch oven in a bit of olive oil over medium heat for several minutes until the shrimp started to turn pink. I removed the shrimp from the Dutch oven, and set it aside for later on.

Cooking the Shrimp for the Spicy New Orleans Jambalaya

Next, I sautéed the onion, celery, and bell pepper in the Dutch oven until they started to soften. This took about 10 minutes. Then, I added the garlic, and continued cooking the mixture for about 30 seconds until the garlic was fragrant.

Adding the Garlic to the Trinity of the Spicy New Orleans Jambalaya

I added the chicken that I had combined with the Creole seasoning to the vegetables and cooked it for about 5 minutes. After that, I added the andouille sausage, and cooked the mixture for several additional minutes.

Cooking the Chicken for the Spicy New Orleans Jambalaya

I then added the rice which I had rinsed. After that, I added the diced tomatoes, chicken broth, Worcestershire sauce, salt, and pepper.

Adding Remaining Ingredients for Spicy New Orleans Jambalaya

I stirred everything together, and brought the jambalaya to a boil. Then, I covered the Dutch oven, and reduced the heat to medium low. After about 15 minutes, I removed the cover, and added the shrimp that I had previously cooked. I again covered the Dutch oven and cooked the mixture for another 10 minutes or so until the rice was done.

Adding the Shrimp to the Spicy New Orleans Jambalaya

After the 10 minutes, I tasted the Spicy New Orleans Jambalaya to see if it needed any hot sauce, or any more salt or pepper. I actually thought that it was perfect as is! I served this incredible one-pot Spicy New Orleans Jambalaya with some Crusty French Bread. It was like being in the French Quarter. Laissez les bons temps rouler – Yum!

Spicy New Orleans Jambalaya

Spicy New Orleans Jambalaya

Spicy New Orleans Jambalaya

Nothing speaks classic New Orleans cuisine like Spicy New Orleans Jambalaya. Laizzez les bons temps rouler with this delicious one-pot meal that's perfect for Mardi Gras. It combines rice, shrimp, chicken, and andouille sausage in a spicy tomato sauce enhanced by the holy trinity.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Mardi Gras, New Orleans, Southern
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 334kcal
Author: Chula King

Ingredients

  • 1 Tablespoon Creole seasoning divided
  • 12 ounces peeled and deveined medium shrimp about 2 cups
  • 12 ounces skinless and boneless chicken thighs, trimmed of fat and cut into 1-inch pieces about 2 cups
  • 2 Tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 5 cloves garlic minced
  • 12 ounces andouille sausage about 2 cups sliced
  • 1-1/2 cups long-grain rice rinsed
  • 14.5 ounce can diced tomatoes, undrained
  • 3 cups chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Hot sauce to taste optional
  • Minced parsley for garnish optional

Instructions

  • Combine shrimp and 1/2 tablespoon of Creole seasoning in a small bowl; combine chicken and remaining 1/2 tablespoon of Creole seasoning in another small bowl. Set aside.
  • Heat olive oil in a large Dutch oven over medium heat. Add shrimp; cook for 3 minutes or until shrimp starts to turn pink. Remove from pan; shrimp will not be fully cooked at this point.
  • Add onions, celery, and bell pepper to Dutch oven. Sauté over medium heat for 10 minutes. Add garlic; cook for 30 seconds, or until fragrant. Add chicken that has been mixed with Creole seasonings. Cook 5 minutes. Add andouille sausage; stir to combine. Cook 2 to 3 additional minutes.
  • Add rice; stir to combine. Add diced tomatoes, chicken broth, Worcestershire sauce, salt, and pepper; stir to combine. Bring to a boil.
  • Reduce heat to medium low; cover pan and cook for 15 minutes. Add shrimp; cover pan and cook for 10 additional minutes, or until rice is done and liquid has been absorbed. If necessary add additional broth.
  • Add hot sauce to taste if desired. Correct seasonings.
  • Garnish with minced parsley if desired.
  • Yield: 6 to 8 servings.

Nutrition

Calories: 334kcal | Carbohydrates: 14g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 170mg | Sodium: 1254mg | Potassium: 576mg | Fiber: 1g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 23.2mg | Calcium: 104mg | Iron: 2.6mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

Related

Filed Under: Fish and Seafood, Mardi Gras, Meats, Poultry, Southern

Previous Post: « Layered Shrimp Cocktail Spread
Next Post: Mardi Gras Munch »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

Welcome to Pudge Factor®!

I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

Sites Featured In

Subscribe to Pudge Factor By Entering Your Email Address

Categories

Amazing Treats and Dishes for Mardi Gras

New Orleans Shrimp Remoulade

New Orleans Shrimp Remoulade

Lemon Bliss Mardi Gras Cake

Mardi Gras Lemon Bliss Bundt Cake

Beef Grillades and Smoked Gouda Grits

Beef Grillades and Smoked Gouda Grits

New Orleans Beignets

New Orleans Beignets

Mardi Gras Macarons

Mini Mardi Gras Cinnamon Rolls

Mini Mardi Gras Cinnamon Rolls

More Posts from this Category

Most Popular Posts

Make Your Own Espresso Powder
Poffertjes (Dutch Mini Pancakes)
Tate's Bake Shop Chocolate Chip Cookies
Sausage & Cheese Crescent Ring (With Video)
Homemade Hamburger Buns (Bread Machine)
Chicken Schnitzel with Mustard Cream Sauce

Footer

© 2012–2021 · Pudge Factor®, LLC · Privacy Policy · Disclaimer