Chorizo Jambalaya Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
595 kcal
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Course
Dinner
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Cuisine
North American
Chorizo Jambalaya Recipe
Description
The Chorizo Jambalaya Recipe brings together diced chorizo sausage cooked until browned, contributing a smoky, spicy flavor base. Sautéed onions, celery, and bell peppers soften and develop sweetness, balanced by fresh tomatoes and minced garlic. Cajun seasoning and sea salt add depth and regional spice notes. Chicken stock moistens the dish, and long-grain rice cooks up fluffy and absorbs the robust flavors. The inclusion of shredded rotisserie chicken adds lean protein and texture contrast.
The cooking method involves browning and layering flavors, then simmering covered until the rice is tender and the liquid absorbed. Letting the pot rest after cooking allows residual steam to finish softening the rice. Topping the jambalaya with sliced green onions adds brightness and crunch. The dish offers a balanced texture combination of tender rice and vegetables with hearty chorizo and chicken.
It serves well as a main course suitable for family meals or gatherings where a warm, filling dish is welcome. It pairs naturally with simple sides or can be enjoyed standalone. Adjust the Cajun seasoning level to taste according to preferred spice tolerance.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 8 ounces chorizo sausage diced
- 1 medium onion minced
- 2 medium celery chopped, ribs
- 2 medium bell pepper chopped
- 2 medium tomato chopped
- 3 cloves garlic minced
- 3 cups chicken stock
- 1 ½ cups long-grain rice
- 1 cup rotisserie chicken shredded
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt sea salt
- 2 bay leaf
- green onion to serve, sliced
Instructions
- Heat the onion in a large skillet over medium-high heat. Add the chorizo and cook until it is cooked through and starting to brown, about 5 minutes. Remove the chorizo from the pan.
- Add the onion, celery, and peppers to the skillet and cook until the veggies are soft and begin to brown, about 5 minutes. Add the tomatoes, garlic, cajun seasoning, and salt and cook for 1 minute more.
- Add the chicken stock to the pan and scrape the bottom to remove any bits that are stuck on. Stir in the rice, chicken, and bay leaves and reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 20 minutes. Check to see if the rice is cooked. If there is still liquid in the pan let it cook for another 5 minutes then remove the pot from the heat. Let the pot sit for 5 minutes, covered, before you serve it.
- Stir the jambalaya well, remove the bay leaves and sprinkle the top with some green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 595kcal | 30% |
| Carbohydrates | 72g | 24% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 102mg | 34% |
| Sodium | 1058mg | 44% |
| Potassium | 635mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3541IU | 71% |
| Vitamin C | 98mg | 109% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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