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This is the kinda love that sends you back into the kitchen for seconds when you were probably full after one helping – it's. just. that. good. Between the chorizo sausage, rotisserie chicken, a medley of veg, and cajun seasoning, this chorizo jambalaya may just be your next obsession.
Also, try this spicy Mexican rice dish!
Here's the thing, we all know rice can be BORING. But man, that is not the case here. The long-grain rice in this chorizo jambalaya is loaded with flavor and is the perfect vehicle for all the other goodness going on in this dish. Whether you're serving a family meal or making this ahead as part of your meal plan, things are about to get a whole lot more exciting!
What is jambalaya?
There's a lot of talk about the difference between jambalaya, gumbo, and paella. And what's the difference between Creole and Cajun jambalaya? Let's set the record straight.
Jambalaya is a one-pot meal made up of meat, vegetables, and rice. It differs from gumbo which has a more stew-like consistency. And it's different than paella in that it can have a thicker tomato-based sauce and a spicier profile. Jambalaya has both Cajun and Creole roots, and the differences between the two can be subtle.
Cajun jambalaya is more brown in color because it lacks tomatoes, and typically all ingredients are added into the pot at once. Creole jambalaya is similar, however, is more red in color since tomatoes are used and the ingredients and flavors are often layered, one at a time. Creole jambalaya is more likely to include shrimp.
Which way does this chorizo jambalaya recipe sway? It draws on both Cajun and Creole styles, using Cajun spices and chopped tomatoes. One thing's for sure, it's delish!
Ingredients you need to make chicken and chorizo jambalaya
You'll only need a handful of ingredients to make this one-pot dish. It makes a truly balanced meal that's perfect for family gatherings. You may even get lucky and have some leftovers – maybe.
- Cooking oil: You'll use this to grease the pot.
- Chorizo sausage: pick up some chorizo sausage from your local deli counter or butcher, dice it up, and add to the pot to add a nice kick to the jambalaya.
- Veggies: You'll need diced onion, garlic, celery stalks, bell peppers, and tomatoes for this dish – it's a real symphony of flavors!
- Chicken stock: You can make your own chicken stock or you can use store-bought if you're short on time. All of the stock should get soaked up by the rice, your jambalaya shouldn't be soupy.
- Long-grain rice: This is the starch you'll be using in this dish, and it will absorb all the delicious flavors mingling in the pot.
- Rotisserie chicken: You can rotisserie the chicken yourself on the bbq or using an air fryer. Or you can pick up a whole rotisserie chicken from the grocery store, which is what we do. You'll need 1 cup of shredded chicken for this chicken and chorizo jambalaya.
- Cajun seasoning: This seasoning is made up of a blend of spices, which you can make as spicy or not spicy as you like. It includes paprika, onion powder, garlic powder, thyme, oregano, salt, pepper, and cayenne pepper. You can make your own Cajun seasoning or you can pick it up at the store already blended. If you pick it up at the store, you won't have control over how spicy it is.
- Sea salt: Add for seasoning and flavor.
- Bay leaves: Including bay leaves will add some flavor and help deepen the other flavors in the pot.
- Green onions: these are optional but chopped green onions sprinkled on top do add a nice fresh bite.
What to serve with chorizo jambalaya
This is such a filling and hearty meal that you can absolutely serve it on its own. Here are a couple of nice side dishes for your jambalaya if you want to go for a full spread:
- Bread: You can serve some biscuits, a slice of this soft no yeast bread, or some zucchini cornbread muffins.
- Greens: Cooked Swiss chard or collard greens would pair nicely and are traditionally on the table with jambalaya. Or, if you decide to go fresh, try this spring mix salad to brighten up the plate.
Can I use other meats in chorizo jambalaya?
Yes! Instead of chicken and chorizo, you can try adding ham, game, or shrimp.
Can you freeze chorizo jambalaya?
Yes! You can store chorizo jambalaya in an airtight container in the freezer for up to 3 months.
Is jambalaya soupy?
There shouldn't be any liquid in your jambalaya. The rice will absorb all of the stock. If you are looking for a soupier dish, gumbo can be a better option.
- 1 tablespoon cooking oil
- 8 ounces chorizo sausage (diced)
- 1 medium onion (minced)
- 2 medium celery ribs (chopped)
- 2 medium bell peppers (chopped)
- 2 medium tomatoes (chopped)
- 3 cloves garlic (minced)
- 3 cups chicken stock
- 1 ½ cups long-grain rice
- 1 cup rotisserie chicken (shredded)
- 1 tablespoon cajun seasoning
- 1 teaspoon sea salt
- 2 bay leaves
- Sliced green onions (to serve)
- Heat the onion in a large skillet over medium-high heat. Add the chorizo and cook until it is cooked through and starting to brown, about 5 minutes. Remove the chorizo from the pan.1 tablespoon cooking oil, 8 ounces chorizo sausage
- Add the onion, celery, and peppers to the skillet and cook until the veggies are soft and begin to brown, about 5 minutes. Add the tomatoes, garlic, cajun seasoning, and salt and cook for 1 minute more.1 medium onion, 2 medium celery ribs, 2 medium bell peppers, 2 medium tomatoes, 3 cloves garlic, 1 tablespoon cajun seasoning, 1 teaspoon sea salt
- Add the chicken stock to the pan and scrape the bottom to remove any bits that are stuck on. Stir in the rice, chicken, and bay leaves and reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 20 minutes. Check to see if the rice is cooked. If there is still liquid in the pan let it cook for another 5 minutes then remove the pot from the heat. Let the pot sit for 5 minutes, covered, before you serve it.3 cups chicken stock, 1 ½ cups long-grain rice, 1 cup rotisserie chicken, 2 bay leaves
- Stir the jambalaya well, remove the bay leaves and sprinkle the top with some green onions.Sliced green onions
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.