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Chicken and Chorizo Jambalaya Recipe

Cowbridge Kitchen

Traditional Jambalaya comes from the deep South of America, New Orleans, Louisiana and is a classic Cajun spiced Creole one pot recipe.

Jambalaya traditionally has seafood in it, often prawns but i have opted to leave these out.

This Jambalaya recipe is made with Chicken and Chorizo, packed full of Cajun flavouring and Rice.

Jambalaya is a one pot recipe, it is a type of Stir-fry but with a Cajun flavour.

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This recipe takes about 55 minutes to make
15 mins Prep time
40 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on 244g portion
Calories: 395
Protein: 34g
Fat: 19g
Carbohydrates: 21g
Fiber: 1.7g
Sugar: 2.3g
Nutritional information Nutrition
This recipe will serve upto 4 people Table for Two Servings
Medium: This recipe is easy enough to make
Anybody can have a go at this recipe, a novice might struggle with this
Chefs hat Difficulty
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How to Make Jambalaya

Jambalaya is an American Creole and Cajun rice dish of French and Spanish influence, consisting mainly of meat and vegetables mixed with rice but also cooked with seafood, mainly prawns.

Jambalaya is a one pot recipe and can be made as an ad hoc meal. There are a lot of ingredients in Jambalaya but it is worth the effort for that Deep South taste.

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serving tray Cuisine: American
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45 ml of Olive Oil
30 g of Cajun Seasoning
300 g of chorizo Sausage
2 Chicken Breasts (500 g)
1 Diced Brown Onion
1/2 Green Pepper
1/2 Yellow Pepper
1 Stalk of Celery
2 tsp of Lazy Garlic (2 cloves)
1 tin of Chopped Tomatoes (400 g)
2 tsp (20 ml) Worcestershire Sauce
3 Chicken Stock Cubes to make 300 ml of Stock
190 g uncooked white rice
2 Spring Onions

Spice Mix 1 tsp Salt
1/4 tsp Black Pepper
1 tsp Dry Thyme
1 tsp Dry Oregano
1/4 tsp of Chilli Flakes
1/4 tsp Chilli Powder
2 tsp of plain flour

Cooking Instructions

  1. Cut the Chicken into strips or pieces and the sausage into thin slices then season with the Cajun seasoning and a splash of olive oil.
  2. Heat the oil in a cast iron casserole pan (Dutch oven) then brown the sausage and the Chicken in the pan so that the Chicken is sealed and lightly brown.
  3. Remove the meat and set aside in a container.
  4. Cook the diced peppers and Celery until soft then add the Garlic and cook for another 30 seconds.
  5. Make up a spice mix from the ingredients opposite then add the spice mix of Salt, Pepper, Thyme, Oregano, Chilli and Flour to the pot and mix into the veg with a wooden spoon
  6. Make up 300ml of Chicken stock with the 3 stock cubes.
  7. Empty the tin of chopped tomatoes, Worcestershire Sauce and Chicken Stock to the pot and mix together.
  8. Add the Chicken, Sausage and rice into the pot mix in and then cover and let simmer on a low - medium heat for about 30 mins until the rice is cooked and the liquid is reduced by 2/3
  9. Stir this with a wooden spoon every 10 minutes to stop the rice sticking to the pot.
  10. Slice up the spring onions ready to top the dish when cooked.
  11. Jambalaya can be served on its own or maybe with some fresh warm bread.
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Tips -
Other ideas:
''Jambalaya is traditionally made with sea-food such as prawns...''