Hearty Jambalaya Recipe - The Daily Meal (2024)

Recipes Dinner

Catherine Brookes/Daily Meal

ByCatherine BrookesandDaily Meal Staff|Jan. 2, 2023 7:30 pm EST

If you're from the south or if you have vacationed in the south, chances are you've heard of the spectacular dish that we all know as jambalaya. According to McCormick, this famous recipe dates back to the 18th century, and people in south Louisiana were the first to make it. As you can see from the title, this main course is incredibly hearty and contains a slew of yummy ingredients that fill your stomach. This particular dish calls for chicken, chorizo, and shrimp for the main proteins, but it also features plenty of veggies as well. Of course, no jambalaya would be complete without rice and Cajun seasoning to really bring out all the flavors.

Recipe developer Catherine Brookes of Blue Sky Eating came up with her own twist on this classic southern dish, and it's great to make all-year round. "This recipe features such a tasty combination of flavors from the rich, smoky chorizo to the hearty veggies and spicy Cajun seasoning. It's fun to make in a big batch if you're feeding a big crowd!" Brookes shares. "This would be great to serve as a main at a dinner party or could even work as a side dish at a buffet or barbecue."

Catherine Brookes/Daily Meal

As you can see from the title, this dish is hearty, meaning it's loaded with ingredients. For starters, you will need olive oil, chicken breasts, chorizo (Spanish chorizo, not the Mexican crumbly kind), onion, red pepper, green pepper, celery, and garlic cloves. Moving down the list, be sure to pick up chicken stock, white rice, Cajun seasoning, red pepper flakes, peeled and deveined shrimp, salt, and pepper.

Catherine Brookes/Daily Meal

Take out a large pot and drizzle in the olive oil. Turn the heat up to medium-high, and let the oil get nice and hot. Once it begins to sizzle, add the chicken and chorizo and keep on heat until both are fully cooked. It shouldn't take more than 5 minutes or so to cook thoroughly. "Whilst cooking the chicken and chorizo, stir frequently to help the chicken cook evenly and the chorizo to release as much flavor as possible," Brookes says.

Once cooked, remove the two types of meat from the pot and transfer them to a plate.

Catherine Brookes/Daily Meal

There should be some leftover oil from the chorizo in the pan that you used to cook the meat, so be sure to keep that in the pan and place it back on the stove. Add the diced onion, red pepper, green pepper, and celery.

Lower the heat to medium and fry the veggies for about 6-8 minutes until they get nice and soft. Before you remove the veggies, add the garlic and fry for another 2 minutes. Make sure to stir constantly, so nothing sticks to the bottom and burns.

Catherine Brookes/Daily Meal

Now, it's time to add even more ingredients to the mix! Start with the chopped tomatoes and then add the chicken stock, Cajun seasoning, and red pepper flakes. You can also add more salt and pepper to taste. Stir everything well to combine, and crank the heat up to bring the mixture to a boil.

Once you see bubbles on top of the surface, reduce the heat to a simmer and cook for 25 minutes. Make sure to stir occasionally so the rice doesn't stick to the bottom of the pan. "Leaving the mixture to simmer allows the rice to cook through gently without burning," Brookes notes.

Catherine Brookes/Daily Meal

When the 25 minutes are up, add the shrimp to the pot and stir again. It should take about 5 minutes or so for the shrimp to cook through, and they will look pinker in color when fully-cooked.

Then, add the chicken and chorizo to the pot and let it heat for a few more minutes until hot. "The taste is spicy, smoky and meaty with some sweetness from the tomatoes too," Brookes shares of the wonderful melody of flavors combined to one dish.

Catherine Brookes/Daily Meal

Congrats, we made it to the end, and now it's finally time to dig in! With the rice, veggies, meat, and shrimp in this dish — it's a well-rounded meal in and of itself. However, Brookes provides a few serving suggestions if anyone is looking for something extra to add. "This is great served with other roasted veg, beans or even to fill tacos or burritos," Brookes says,

Be sure to keep anything you don't eat in one sitting. "Leftovers should keep well in the fridge until the next day. You can reheat in the microwave," Brookes notes. We hope this hearty southern dish is a hit!

Ingredients

• 1 tablespoon olive oil
• 2 chicken breasts, cubed
• 4 ounces chorizo, diced
• 1 onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 stick celery, diced
• 3 large cloves garlic, minced
• 1 (14-ounce) can chopped tomatoes
• 2 cups chicken stock
• 1 ½ cups white rice
• 1 ½ tablespoons Cajun seasoning
• ½ teaspoon red pepper flakes
• salt, to taste
• pepper, to taste
• 7 ounces raw shrimp, peeled and deveined

Directions

1. Heat the oil in a large pot and fry the chicken and chorizo on a medium-high heat until the chicken is cooked through, about 5 minutes. Remove from the pot and set aside onto a plate.
2. Leave the residual oil in the pot and add the onion, peppers, and celery. Reduce the heat to medium and fry until softened, about 6-8 minutes. Then add the garlic and fry for another 2 minutes, stirring constantly.
3. Add the chopped tomatoes, stock, rice, Cajun seasoning, red pepper flakes and some salt and pepper to taste. Stir well and bring to a boil, then simmer for 25 minutes. Stir every now and again to prevent the rice from sticking to the bottom of the pan.
4. Add the shrimp to the pot, stir and let them cook through. This should take about 5 minutes and they will be pink all over once ready. Then add the chicken and chorizo back to the pot and let that heat through for a few minutes.
5. Serve the jambalaya warm.