Today we’re elevating everyday experiences through our culinary creations. Mardi Gras is known for its bold flavors, vibrant colors, and festive spirit. So, what better way to celebrate than by infusing a classic Cajun jambalaya with a special twist? In this recipe, we’re bringing the flavors of the bayou right to your table—infused with a little something extra from Chef for Higher’s Extra Virgin Olive Oil. It’s the perfect combination of tradition and innovation, making your Mardi Gras meal not just delicious, but truly elevated. Ready to take your jambalaya to new heights? Let’s get cooking!

High Peaks Mardi Gras Jambalaya

Ingredients:

• 1 lb of your favorite smoked sausage, cut into bite-sized pieces
• 1 lb chicken thighs, boneless and skinless, chopped into small cubes
• 1 lb shrimp, peeled, deveined, and tails removed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 small can (8 oz) tomato paste
• 1 1/2 cups long-grain white rice
• 3 cups homemade or low-sodium chicken broth
• 2 tsp Cajun spice blend (adjust based on your heat preference)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 bay leaves
• Salt and freshly cracked black pepper, to taste
• 2 tbsp olive oil or cooking oil of choice (non-infused)
• Fresh green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
• Chef for Higher Extra Virgin Olive Oil

(6-8 Servings)

Instructions:

Cook the Meats: In a large pot or Dutch oven, heat the non-infused olive oil over medium-high heat. First, toss in the sausage pieces and cook until they are browned and slightly crispy on the edges, about 5 minutes. Remove the sausage from the pot and set aside. In the same pot, add the chicken cubes and cook until browned through, about 8 minutes. Set aside with the sausage.

Sauté the Veggies: In the same pot, toss in the diced onion, bell pepper, and celery. Stir often, allowing the vegetables to soften and become aromatic, about 5 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.

Add Rice and Spices: Stir the rice into the pot, allowing it to lightly toast in the oils and spices for about 2 minutes. Sprinkle in your Cajun seasoning, thyme, oregano, salt, and black pepper. Let the rice absorb the spices as you mix.

Simmer the Base: Pour in the diced tomatoes (with juice), tomato paste, and chicken broth. Stir everything together and bring to a gentle boil. Once boiling, lower the heat to a simmer. Cover the pot and let the mixture cook for about 20 minutes, until the rice is cooked through and most of the liquid is absorbed.

Finish with Shrimp and Meats: Gently fold the browned sausage, cooked chicken, and shrimp into the pot. Cover and let the shrimp cook through for another 5-7 minutes, until they are pink and tender.

Garnish, Elevate & Serve: Remove the bay leaves. Once the jambalaya is plated in individual bowls, measure out your desired dosage of Chef for Higher Extra Virgin Olive Oil and drizzle it over each serving. This allows for a personalized, elevated touch. Garnish with chopped green onions and fresh parsley. Serve warm and enjoy the rich, flavorful Mardi Gras experience!