Mardi Gras Chicken and Shrimp Jambalaya Recipe

February 10, 2013

Mardi Gras Chicken and Shrimp Jambalaya Recipe

Our Jambalaya is created with a classic ingredient trinity for Cajun & Creole cuisine—a base of onions, bell peppers and celery. The long, slow cook brings out its homey flavors (and just a little bit of a kick); the shrimp stay firm because they’re not in the pot for the full cooking time. Perfect for Mardi Gras or any day you want a nice, warm bowl of spicy deliciousness! 


  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Yield:


  • 1 large onion, chopped
  • 1 large stalk of celery, chopped
  • 1 red pepper, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 4 cloves garlic, chopped (about 2 tablespoons)
  • 2 jalapeño peppers, seeded and chopped (about 1/3 cup)
  • 3 Tablespoons Cajun seasoning
  • 1 Tablespoon smoked paprika
  • 1 1/2 pounds boneless skinless chicken thighs
  • 3 15-ounce cans diced fire roasted tomatoes
  • 1 1/2 cups chicken broth
  • 1 1/2 cups white rice (uncooked)
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 5 scallions, sliced, for garnish


  1. Add onion, celery, peppers, jalapeños, spices, tomatoes, chicken broth, and chicken to slow cooker. Set power to high for 6 hours.
  2. When there is one hour left, add rice and stir.
  3. When there are 30 minutes left, add the shrimp.
  4. Serve in bowls, garnished with sliced scallion.


Choose shrimp that are pink and firm. Look for shrimp that are already peeled and cleaned to save lots of prep time.

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