Jambalaya with chicken and chorizo

We love a good jambalaya and this one brings the smoky of chorizo together with cajun spices in the most simple way. It's perfect for lunch or dinner and even better as left-overs the next day.
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Recipe & food styling Marisa Curatolo. 

Recipe & food styling Marisa Curatolo. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1/4 cup extra-virgin olive oil
  • 3 (5-ounce) boneless chicken breasts, cubed
  • Coarse salt and freshly ground pepper, to season
  • 1 1/2 pounds mild Spanish chorizo sausage, cut into 1/2-inch pieces
  • 1 small white onion, finely chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 red pepper, seeded and chopped
  • 1 tablespoon Cajun seasoning
  • 2 1/2 cups chopped fresh Roma tomatoes
  • 3 cups good quality chicken stock
  • 1 cup uncooked long grain rice


Heat oil in dutch oven over medium-high heat. Add chicken and season with salt and pepper; brown until golden, 4 to 5 minutes. Add sausage and cook for 2 to 3 minutes or until slightly browned. Add onion, celery, garlic and red pepper. Cook for 3 minutes. Add Cajun seasoning, tomatoes, chicken stock and rice. Bring mixture to boil; lower to simmer and cook 15 to 20 minutes or until rice absorbs liquid. Remove from heat and cover 10 minutes. Season with salt and pepper.