Laissez les bons temps rouler! Today we’re letting the good limes roll with a classic Mardi Gras dish from Universal Orlando – Jambalaya! Packed with shrimp, chicken, andouille sausage, and crowned with a juicy crawfish, this Jambalaya recipe is a dish that truly embodies the festive spirit of Mardi Gras food.
Universal Orlando did share their recipe back in 2021, and it is definitely a solid 4/5! However, there is always room for improvement, starting with removing the tasso ham. The ham in there just didn’t work for me (to be fair, I am not a huge fan of ham in the first place!), and on top of that, it wasn’t nearly as spicy as I would have liked! So, lets skip the ham and add a fiery kick to this amazingly flavorful dish, so you can celebrate Mardi Gras at home.
Jambalaya Recipe Ingredients
For the Chicken Marinade (Because unseasoned chicken is a crime!):
- 4 TBS Creole Spice Blend
- 2 White onions
- 1 Bunch of Cilantro
- 1 TBS powdered ginger (or 1 inch of fresh ginger)
- 1/2 Cup Lime juice
- 4 TBS Olive Oil
For the Jambalaya:
- 12 -16 oz shrimp, peeled and deveined
- 2.5 lbs skinless chicken breasts, cubed
- 13 -16 oz andouille sausage, sliced
- Crawfish (optional, for topping, 1-2 per person)
- 4 TBS Olive oil (divided)
- 1 large onion, diced
- 1 jalapeño (or two if you want it EXTRA spicy)
- 3 bell peppers, diced (I used yellow, orange, and red)
- 2 celery stalks, diced
- 1 TBS minced garlic
- 1 can (28 oz) crushed tomatoes
- 3 cups low sodium chicken broth (creole and cajun seasonings are pretty salty, so we want to reduce the salt elsewhere)
- 1 ½ cups long-grain rice (Jasmine Rice works as well, though long-grain is more traditional)
- 1 tablespoon Cajun or Creole seasoning (We used Tony Chachere’s)
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp oregano
- 1 TBS Louisiana Hot Sauce (we used this one!)
- 1 Bay Leaf
- Fresh ground pepper to taste (Do not add salt, that is what the Creole / Cajun seasoning is for!)
A lot of ingredients, but they pack a LOT of flavor, and luckily, the cooking process is very simple! But, there’s some essential equipment you’re going to need first!
Mardi Gras Food – Essential Equipment
In the Mardi Gras spirit, some links here might toss a little commission my way, like beads in a parade, at no extra cost to you! Rest assured, we only recommend products that have made it through our carnival of scrutiny.
To make this jambalaya recipe, you’ll need a few kitchen essentials:
- Large Skillet or Dutch Oven: Using a high quality skillet or Dutch oven ensures that your mardi gras food cooks evenly and is less likely to burn. The Lodge cast iron combo cooker can be used for jambalaya or bread baking, but keep in mind that this jambalaya recipe makes A LOT, so you might be better off with this 6 Quart enamel Dutch oven from Amazon, you can also bake bread in it, but the enamel tends to discolor at high temperatures, so don’t do that unless you’re okay with an ugly pot.
- Chef’s Knife: A good knife set is an essential in any kitchen! We use the Granitestone knife set on Amazon and absolutely LOVE it!
- Chopper: For those of us with subpar knife skills (me included!), a food chopper helps a TON with dicing ingredients into even pieces. We use the Mueller Pro-Series Chopper from Amazon. It is a grater, a mandolin, and a chopper all in one, with over 38,000 reviews!
Instructions
- Preparation: Start by preparing all your ingredients. Dice the onion, bell pepper, jalapeño and celery. Slice the andouille sausage and cube the chicken.
- Marinate the Chicken: In a blender, add all the ingredients for the marinade and blend until smooth. Pour the marinade over the chicken and marinate for at least 2 hours, up to overnight. Unseasoned chicken is a crime, so do not skip this step!
- Cook the Meats: In a large skillet or Dutch oven, heat 2 TBS of olive oil over medium heat. Add the chicken. When the chicken is about 1/2 way cooked (still has some pink spots), add the andouille sausage to the pan. Continue cooking until the chicken is fully cooked (no more pink). Remove from the pan and set aside.
- Sauté the Vegetables: In the same skillet, add another 2 TBS of olive oil, again over medium heat. Once the oil is heated through add the onion, bell pepper, jalapeño and celery. Cook for 2-3 minutes and then add the garlic and cook for another 2 minutes.
- Combine and Simmer: Add in the can of crushed tomatoes, chicken broth, rice, Cajun seasoning and other spices, and the Louisiana hot sauce. Stir until thoroughly combined, cover, and simmer for 20-25 minutes (until the rice is almost done).
- Add the Shrimp: When your rice is about 5 minutes from being done stir in the shrimp and cook until they are cooked through, about 5 minutes. If adding crawfish (we used frozen, pre-cooked ones), you may add them now as well to warm them through (just place them on top).
- Serve: Garnish with chopped parsley (or cilantro) if desired. Serve hot and enjoy!
Remember, cooking is all about making a recipe the best it can be. This Jambalaya recipe brings a bit more heat to the table, just like the lively Mardi Gras celebrations! Let me know how your culinary adventure goes – I’d love to hear about your experiences making mardi gras food and any personal twists you add to this dish. Leave a comment and a rating below, and let the good times roll! Want more information about Universal’s Mardi Gras? Check out our Mardi Gras Event Guide!
