When viewed from above, you see a rainbow of colors from bell peppers, cherry tomatoes, and scattered shrimp against a backdrop of fluffy, tomato-stained rice. Chunks of andouille sausage add a dark, smoky contrast. A sprinkle of chopped green onions adorns the top, giving that much-needed green touch for a lively Mardi Gras feeling!

Mardi Gras Jambalaya Extravaganza

Name: Mardi Gras Jambalaya Extravaganza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1lb Andouille sausage sliced into semi-circles; 1lb Shrimp raw and unpeeled; 3 Bell peppers one each of green, yellow, and red. Diced; 1 cup Cherry tomatoes halved; 1 large Onion finely diced; 3 sticks Celery finely diced; 3 cloves Garlic minced; 3 cups Long-grain rice; 1 quart Chicken stock; 2 Bay leaves; 1 teaspoon Cayenne pepper; 1 teaspoon Oregano dried; 1.5 teaspoon Salt; 0.5 teaspoon Ground Black Pepper; 1 bunch Green onion finely chopped for garnishing; 2 tablespoons Canola Oil

Vibrant, hearty, spicy creole jambalaya featuring andouille sausage.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style American

Technique Sauteing

Diet Friendly Gluten-Free

Daily recipe · February 17, 2026

A little about this dish

There's no better way to celebrate Mardi Gras than with a traditional Creole dish! Today, we are making a vibrant, spiced, and hearty Jambalaya, a classic dish from Louisiana. The key ingredients are andouille sausage, a spicy smoked sausage that brings a depth of flavor, and the Holy Trinity of bell pepper, onions, and celery, which provides a flavorful base. A flare of colorful bell peppers and sweet shrimpy bites are added for a touch of sweetness and oomph!

Ingredients (for 6)

Andouille sausage — 1lb — sliced into semi-circles
Shrimp — 1lb — raw and unpeeled
Bell peppers — 3 — one each of green, yellow, and red. Diced
Cherry tomatoes — 1 cup — halved
Onion — 1 large — finely diced
Celery — 3 sticks — finely diced
Garlic — 3 cloves — minced
Long-grain rice — 3 cups
Chicken stock — 1 quart
Bay leaves — 2
Cayenne pepper — 1 teaspoon
Oregano — 1 teaspoon — dried
Salt — 1.5 teaspoon
Ground black pepper — 0.5 teaspoon
Green onion — 1 bunch — finely chopped for garnishing
Canola oil — 2 tablespoons

Preparation

Step 1 — 🍲➕🛢️➕🌭

In a large pot, over medium heat, add 2 tablespoons of canola oil. Saute 1lb of andouille sausage, sliced into semi-circles, until browned. Remove and set aside.
Step 2 — 🍲➕🌰➕🥦➕🌶️➕🧄

Using the same pot, saute 1 large finely diced onion, 3 finely diced sticks of celery, 3 diced bell peppers (one each of green, yellow, and red), and 3 cloves of minced garlic until softened.
Step 3 — 🍲➕🍚➕🌶️➕🌿➕🧂➕⬛️

Add 3 cups of long-grain rice, 1 teaspoon of cayenne pepper, 1 teaspoon of dried oregano, 1.5 teaspoon of salt, and 0.5 teaspoon of ground black pepper to the pot. Saute for 2 more minutes until the rice is toasted and spices are well mixed.
Step 4 — 🍲➕🍗➕🌭➕🍃➕🔥

Add 1 quart of chicken stock, the browned sausage, and 2 bay leaves to the pot. Bring the mixture to a boil, then reduce to a simmer, covering for 20 minutes.
Step 5 — 🍲➕🦐➕🍅➕🔥

Add 1lb of raw and unpeeled shrimp and a cup of halved cherry tomatoes to the pot. Continue to cook until the shrimps turn pink. Discard the bay leaves.
Step 6 — 🍲➕🧅➕🍽️

Before serving the dish, garnish it with 1 bunch of finely chopped green onions.

A final fox tip

This jambalaya recipe can be easily modified to suit your dietary needs. For a vegetarian version, substitute sausage with tempeh and chicken stock with vegetable stock. Kids can help with the garnishing part. Did you know? The word 'Jambalaya' originates from the Provençal word 'jambalaia', means mishmash or mix-up, fitting for this delicious medley of ingredients.