Photos & Food

From scratch, easy to make recipes, often with a Portuguese twist.

MENUMENU
  • Home
  • All Recipes
    • Our Portuguese Roots
    • Main Course
      • Beef
      • Chicken
      • Fish
      • Pork
      • Seafood
      • Quick Meals
      • Vegetarian
    • Breakfast
    • Dessert
    • Appetizers / Starters
      • Crostini
      • Dips and Spreads
      • Salads
      • Seafood Appetizers
      • Soup
    • Side Dishes
    • Instant Pot / Pressure Cooker
    • On the Smoker
    • Healthy
    • Bread
    • Sauce and Dressings
    • Drinks
  • Portuguese Recipes
  • About
    • About Nelson & Liz
    • Privacy
  • Newsletter
  • Partnerships
  • Contact
Home » Main Course » Chicken, Shrimp and Chouriço Jambalaya

Chicken, Shrimp and Chouriço Jambalaya

March 10, 2016 by Nelson Cardoso 2 Comments

Share this recipe...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Email this to someone
email

Chicken, Shrimp and Chouriço Jambalaya Oh my gosh! My nose is so happy right now!

Nelson here today… I’m starting this story just before the meal is completely ready. The house smells amazing! Just a few days ago, we travelled to Italy (not really) with our meat lasagna and now we’ve come back across the pond to Louisiana for some southern cuisine. I love these types of meals… jambalaya and gumbo, mmmm!

I did  bit of research for this one. This is a creole dish influenced by the Spanish and the French. Apparently, the Spanish wanted to make a dish like paella but without the saffron, which was a spice that was difficult to find in Louisiana. Tomatoes became a key part of the new dish.

I do really want to visit New Orleans one day. The food, music and southern hospitality really appeal to me. Until then, we’ll have to bring New Orleans to our home. Jambalaya has been around for years and there’s likely hundreds of versions of this dish around the web. So I decided to make my own version while trying to stay close to its roots. I hope it comes close to the versions made by our friends down south. One thing that’s a bit different with mine is that I used Portuguese chouriço instead of the typical Andouille sausage. Andouille sausage is a bit more difficult to find in our area and I think the smokey flavour of the Portuguese sausage suits the dish very nicely.

This version has chicken, ham, sausage and shrimp… that’s a lot of protein goodness in one pot. Oh, and speaking of pots, there’s only one pot needed to make this meal. Who doesn’t love a one pot meal?

[Insert dinner time here]

45 minutes have passed, I’m full after an amazing meal with my family, and I’m back at the computer now to tell you how this meal worked out. Liz, the kids, and I absolutely loved this meal. Of course, each of us admitted we ate too much and I think we’re all in a jambalaya coma right now. It was so worth it ;-). It may not be Louisiana, but I think we have a winner here.

Take a culinary adventure to a new part of the world without having to leave home, and always eat well, friends.

Chicken, Shrimp and Chouriço Jambalaya

Chicken, Shrimp and Chouriço Jambalaya
 
Print
Prep time
15 mins
Cook time
1 hour 15 mins
Total time
1 hour 30 mins
 
This Louisiana dish is perfect! It's loaded with shrimp, chicken, sausage and smoked ham. It's the true southern comfort food and we're sure you'll love it.
Author: Nelson Cardoso
Recipe type: Main
Cuisine: American
Serves: 12 to 14 servings
Ingredients
  • 2 + 2 tbs olive oil
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1.3 lbs or 0.6 kg boneless, skinless chicken breasts
  • 1 lbs or 454g black tiger shrimp, devained, peel on
  • 1.4 lbs or 0.625 kg smoked ham chopped into bite-size pieces.
  • .75 lbs or 0.34 kg portuguese chouriço, cut in thin wheels (andouille sausage is perhaps the most popular for this recipe)
  • 1 lbs black tiger shrimp
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 green onion, chopped
  • 1 red onion, chopped
  • 2 celery stalks, chopped
  • 1 red ​chili pepper, seeded and diced
  • ⅓ cup fresh Italian parsley, chopped
  • 2 bay leaves
  • 1.5 cans (42 oz) San Marzano or plum whole peeled tomatoes with the sauce. Crush these in a bowl.
  • 2½ cups long-grain rice
  • 7 cups chicken stock


  • Creole spice mix:
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1½ tsp paprika
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
 (most of our family likes this on the mild side, please add more if you like more kick)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp dried basil
Instructions
  1. In a small bowl, mix together all the spices for the creole spice mixture.
  2. In a large pan, heat 2 tbs olive oil on medium high.
  3. Butterfly (cut down the middle) the chicken breasts and season with ¼ tsp of salt and ¼ tsp black pepper.
  4. Brown the chicken in the hot oil (about 7 minutes).
  5. Remove chicken from the pan and set aside.
  6. Add remaining 2 tbs olive oil to pan.
  7. Add onions, garlic, celery, red and green peppers, and chilli peppers.
  8. Sauté on medium high until unions are trans-lucent (about 6 mins).
  9. Add in creole spice mix and stir well. Continue to sauté for about 2 mins.
  10. Add chorizo.
  11. Add ham.
  12. Chop cooked chicken into bite-sized pieces and to the pan.
  13. Stir ingredients well.
  14. Add tomatoes and stir once again.
  15. Add 7 cups of broth.
  16. Add bay leaves and parsley. Stir again.
  17. Raise heat to high, bring to a boil.
  18. Add rice, stir, reduce heat to medium low and cover.
  19. Let simmer for 40 minutes.
  20. Uncover and add shrimp.
  21. Cover and let simmer for 10 minutes.
  22. The meal is ready. Serve hot!
Notes
Most recipes I've seen in the past have the shrimp unpeeled. I prefer to leave the peel on because I think it ads more flavour.
3.5.3208

 

Filed Under: Chicken, Main Course, Meats, Pork, Seafood Tagged With: cajun cooking, chicken and sausage Jambalaya, chicken and shrimp Jambalaya, chicken Jambalaya, creole cooking, easy Jambalaya recipe, Jambalaya, Jambalaya recipe, Jambalaya recipes, Louisiana Jambalaya, New Orleans Jambalaya, shrimp Jambalaya

« Amazing Meat Lasagna… Without Visiting Italy!
Easy Homemade Tzatziki Sauce »

Comments

  1. AvatarTin says

    March 13, 2016 at 10:02 pm

    I like one pot meal and I love Jambalaya. Nice version you have here.

    Reply
    • Nelson Cardoso Nelson Cardoso says

      March 13, 2016 at 11:51 pm

      Thank so much Tin. Take care.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Nelson and Liz Cardoso

Simple delicious recipes for home cooks, often with a Portuguese twist. Make yourself at home. read more

Broil King smoker

Categories

Appetizers / Starters Bakery Beef Beef Beverages Blogging Bread Breakfast Chicken Crostini Cured and Smoked Meats Dessert Dips and Spreads Drinks Fish Food Blogging Food Hacks Giveaways Healthy Instant Pot / Pressure Cooker Main Course Meats On the Smoker Pork Pork Portuguese Cuisine Portuguese Recipes Quick Meals Salads Sauce and Dressings Seafood Seafood Appetizers Search Services Side Dishes Snacks Sous Vide Sponsored Posts Vegetables Vegetarian

Website Search

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Privacy Policy
  • About Nelson & Liz
  • Contact Us

Newsletter Signup

Latest Posts

  • Quick Portuguese shrimp in wine and garlic marinade – Camarão de vinha d’alhos

    Quick Portuguese shrimp in wine and garlic marinade – Camarão de vinha d’alhos
  • A damn fine vegetable curry recipe

    A damn fine vegetable curry recipe
  • Portuguese tomato rice – Arroz de tomate

    Portuguese tomato rice – Arroz de tomate
  • Portuguese duck rice – arroz de pato

    Portuguese duck rice – arroz de pato
  • Australian wagyu steak seared on cast iron… freaking amazing!

    Australian wagyu steak seared on cast iron… freaking amazing!

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT