Tex-Mex Jambalaya
Ingredients
The base
-
1
cup
chopped onion
-
1
cup
chopped red or green bell peppers
-
1
cup
chopped tomatoes
-
1
cup
sliced okra
-
1
cup
corn kernels
-
1
clove
garlic
-
2
cups
white rice
-
4 ½
cups
chicken stock
-
1
teaspoon
light chili powder
-
1
teaspoon
cumin
-
Sea Salt and Black Pepper
to taste
-
as needed
tablespoon
olive oil
The proteins
-
½
lb
chorizo
-
4
pieces
chicken thighs
-
4
pieces
jumbo raw shrimp
-
6
ounces
petite lobster tails
-
1
tablespoon
fresh chopped cilantro
Instructions
- Heat olive oil in a large skillet.
- Dredge chicken thighs in seasoned flour and sauté in the hot pan for about 5 minutes on each side.
- Add chorizo to the pan and brown it along with the chicken.
- Remove chicken and chorizo from the pan and set aside.
- In the same pan, add more olive oil if needed, then sauté garlic, onions, peppers, and okra for 2-3 minutes.
- Add rice and continue to sauté for a few more minutes.
- Stir in tomatoes and corn, cooking for another 2 minutes.
- Pour in chicken stock and add spices, then reduce heat and let simmer for 15-20 minutes.
- Stir the mixture to ensure everything is well combined, then return chicken and chorizo to the pan.
- Add shrimp and lobster, cover, and simmer for an additional 10-15 minutes.
- Ensure chicken is fully cooked, then serve family style with rice as the base and proteins on top, garnished with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
1032
Total fat
45g
Total carbohydrates
103g
Total protein
50g
Sodium
1407mg
Cholesterol
183mg
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