Mardi Gras magic: Mariano’s Tastemaker Chef Brian Jupiter shares his jambalaya recipe

Mardi Gras falls on March 4 this year, making it the perfect excuse to shake off the winter blues with a festive feast. And who better to guide us than Mariano’s Tastemaker Chef Brian Jupiter? A New Orleans native and the chef/co-owner of Ina Mae Tavern, Jupiter brings the flavors of his hometown straight to your kitchen with his Louisiana recipe for Jambalaya.

Jambalaya

"Jambalaya reflects the blend of cultures in Louisiana, particularly the influences of Creole and Cajun cuisines. The dish symbolizes the melting pot of French, Spanish, African, and Native American culinary traditions." — Chef Brian Jupiter

Jambalaya Recipe

Ingredients:

• 1-2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb smoked andouille sausage, sliced
• 2 tbsp tomato paste
• 1 medium onion, chopped
• 1 green or red bell pepper, chopped
• 2-3 stalks celery, chopped
• 3-4 cloves garlic, minced
• 2 tsp paprika
• 1 tsp fresh thyme
• 2 tbsp Cajun spice
• Salt and pepper to taste
• 1 (14.5 oz) can diced tomatoes (with juices)
• 2 cups long-grain rice
• 2 cups chicken broth
• 2-3 bay leaves
• 1 lb shrimp, peeled and deveined (optional)
• 1 cup chopped green onions
• Fresh parsley to taste

How to Make It

1️⃣ Sear the meats – Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and sausage, cooking until browned. Stir in tomato paste and sauté for 5-8 minutes.

2️⃣ Build the flavor base – Add onion, bell pepper, and celery. Sauté until softened (5-7 minutes). Stir in garlic and cook for another minute. Mix in paprika, Cajun spice, thyme, salt, and pepper, cooking for 2 more minutes.

3️⃣ Simmer to perfection – Add diced tomatoes with their juices, return the chicken and sausage to the pot, then mix in rice, chicken broth, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until the rice is tender and absorbs the liquid.

4️⃣ Add shrimp (optional) – In the last 5 minutes, stir in shrimp, cover, and cook until pink and opaque. Remove bay leaves and adjust seasoning if needed.

5️⃣ Garnish and serve – Sprinkle with green onions and fresh parsley. Serve hot and enjoy a taste of New Orleans!

With bold spices, rich flavors, and a hearty mix of meats and seafood, this Mardi Gras Jambalaya is the ultimate way to bring the party to your table. So grab your beads, turn up the jazz, and let the good times roll—Laissez les bons temps rouler! 

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