Jambalaya with chicken, chorizo, and shrimps
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Jambalaya with chicken, chorizo, and shrimps

Jambalaya tastes amazing! It is festive, beautiful and delicious food when it’s best, and it’s not that hard to make: It takes an hour from you start cooking until the food is served.

Jambalaya is one of the classic dishes from New Orleans. It is a rice dish with strong, smoked sausage, chicken and seafood. Perfect for a summer evening on the terrace, with a glass of cold white wine.

There are a lot of different takes on how a Jambalaya is made, this is my families ultimate version – our daughter loves it!


250 g chicken breast, cut in squares

100 g chorizo, cut in squares or slices

2 tablespoons of olive oil

1 chopped onion

3 clove of garlic, finely chopped

1 teaspoon of chili

1 teaspoon of paprika

1 teaspoon of dried thyme

1 teaspoon of dried oregano

1 finely chopped red sweet pepper

3 stems of celery sticks, finely chopped

300 g of basmati rice

6 dl vegetable broth

3 tablespoons of tomato paste

1 can of chopped tomatoes

Juice from 1 lemon

125 g shrimps



Serve with bread and season the dish with extra tabasco if needed.


Heat a saucepan with oil, and cook the chorizo and the chicken.

Put onions, garlic, paprika, and chili in the pan and lower the heat slightly while the onions become clear.

Then add thyme, oregano, red sweet pepper, celery, tomato puree, and chopped tomato, as well as the uncooked rice and cook it all together for a few minutes.

Add the vegetable broth. When it boils let it simmer under a lid for 10-14 minutes.

Turn off the heat and let the pan rest for 10-15 minutes with the lid on.

Add the shrimps and lime juice and season with salt, pepper, and a little Tabasco.

You are now ready to enjoy a little bite of New Orleans!

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