Rotisserie Chicken and Chorizo Jambalaya

Rotisserie Chicken and Chorizo Jambalaya

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: North American


This Rotisserie Chicken and Chorizo Jambalaya is absolutely delicious. It is salty, rich and full of flavour! You are going to love it!



  • 1 chorizo sausage (about 8 ounces), diced
  • 1 large onion, minced
  • 2 teaspoons bacon fat, butter or oil, divided
  • 2 celery stalks, chopped
  • 2 bell peppers (any colour), chopped
  • 2 medium tomatoes, chopped
  • 3 garlic cloves, minced
  • 2 cups of chicken stock (I use Better than Bouillon)
  • 1 cup of long grain rice
  • 1 generous cup of rotisserie chicken, shredded
  • 1 tablespoon cajun seasoning
  • ½ teaspoon sea salt
  • 2 bay leaves
  • Sliced green onions, for garnish


  1. Add the chorizo, onion, and bacon fat to a large skillet over medium-high heat. Cook, stirring often, until the onion begins to brown, about 5 minutes. Add the celery stalks and bell peppers and continue to cook for another 5 minutes. Add the tomatoes and garlic and cook for 1 minute more.
  2. Add all the remaining ingredients and bring the skillet to a boil. Reduce the heat to low, stir the pot one more time, and then cover it with a tight-fitting lid. Cook for 20 minutes then 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. Stir the jambalaya well, remove the bay leaves and sprinkle the top with some green onions.

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