Mexican Jambalaya
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
8 to 10 servings
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Calories
854 kcal
-
Course
Main Course
Mexican Jambalaya
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This Mexican jambalaya can be made in about 30 minutes and is loaded with veggies, sausage, fire-roasted green chile, and served over basmati rice, making it the perfect dish to serve a crowd and delicious any time of the year.
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Ingredients
- 24 ounces chorizo smoked, Basque
- 12 ounces smoked pork sausage Cajun style Andouille
- 9 ounces Mexican chorizo pork or beef
- 2 white onion chopped, small
- 1 bell pepper chopped
- 2 celery chopped, stalks
- 4 (14.5 -ounce ) cans tomatoes diced, fire-roasted
- 1 teaspoon paprika
- 1 teaspoon ancho chili powder
- ½ teaspoon cayenne pepper powder
- ½ teaspoon garlic powder
- 1 teaspoon oregano dried
- 2 teaspoons kosher salt
- 32 ounces chicken broth low sodium
- 2 to 3 Anaheim chile roasted, peeled, and chopped, or Hatch chile
- 1 (30-ounce) can pinto beans drained and rinsed
Garnishes:
- green onion optional, sliced
- creole seasoning optional
Basmati Rice:
- 3 cups chicken broth
- 1 1/2 cups basmati rice Mahatma® brand
- 1 1/2 tablespoons butter unsalted
Instructions
- Slice Basque and Cajun style smoked sausages and set aside.
- Cook the Mexican chorizo in a large stock pot, crumbling it until cooked thoroughly for 8 minutes.
- Add the chopped onions and cook for 3 more minutes.
- Stir in the bell pepper and celery and cook for another 4 minutes, stirring occasionally.
- Add the remainder of ingredients and let come to a boil. Lower heat to simmer and cook for 25 minutes.
Basmati Rice:
- In a medium pot, bring broth, butter, and rice to a boil. Cover the pot with a tight-fitting lid, then turn the heat down to a simmer and cook for 20 minutes, until all of the liquid is absorbed and the rice is tender. If the rice is still too firm, add a few tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
- This rice can be frozen in an airtight container for up to 3 months.
Serve:
- Serve Mexican jambalaya over cooked basmati rice, topped with slices of green onion, and sprinkle with Creole seasoning, if using.
Notes
- I purchased all my ingredients at my local King Soopers (Kroger store).
- Recommendations for sausage:
- -24 ounces smoked Basque chorizo (recommend Falls Brand Basque Chorizo)-12 ounces smoked pork sausage, Cajun style Andouille (recommend Aidells Cajun Style Andouille Smoked Sausage)– 9 ounces Mexican chorizo (recommend Cacique)
Nutrition Information
Show Details
Calories
854kcal
(43%)
Carbohydrates
72g
(24%)
Protein
42g
(84%)
Fat
43g
(66%)
Saturated Fat
16g
(80%)
Cholesterol
110mg
(37%)
Sodium
2980mg
(124%)
Potassium
859mg
(18%)
Fiber
13g
(52%)
Sugar
8g
(16%)
Vitamin A
2056IU
(41%)
Vitamin C
34mg
(38%)
Calcium
144mg
(14%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 854 kcal
% Daily Value*
| Calories | 854kcal | 43% |
| Carbohydrates | 72g | 24% |
| Protein | 42g | 84% |
| Fat | 43g | 66% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 110mg | 37% |
| Sodium | 2980mg | 124% |
| Potassium | 859mg | 18% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 2056IU | 41% |
| Vitamin C | 34mg | 38% |
| Calcium | 144mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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