How to Make Tex-Mex Jambalaya

Living in Florida has certainly enhanced our menu options with the wide variety of Regional and Southern cooking available.  When I shop I find different cuts of meat, tropical produce and a wealth of Latin ingredients to spice up my dishes!

Tex-Mex Jambalaya

We still enjoy going out to dinner and experimenting with new restaurants and dishes and recently Lisa and I tried a Louisiana themed restaurant in Kissimmee and Lisa tried the Jambalaya.  While she did enjoy it, I looked at the dish and began thinking how I could change it to be more what we both expected, keeping with my style of cooking.   Not to say the dish was not prepared correctly and wasn’t tasty, but I tend to think of things differently and so far its worked out pretty well!

Tex-Mex Jambalaya

Needless to say both times I made this dish it met with rave reviews.  I love it when no ones speaking at the dinner table  because they’re too busy eating!

5.0 from 4 reviews
Tex-Mex Jambalaya
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • 1 cup chopped onion
  • 1 cup chopped red or green bell peppers
  • 1 cup chopped tomatoes
  • 1 cup sliced okra (fresh or frozen)
  • 1 cup corn kernels (fresh or frozen)
  • 1 clove garlic chopped
  • 2 cups white rice
  • 4½ cups chicken stock
  • 1 tsp light chili powder
  • 1 tsp cumin
  • Sea Salt and Black Pepper to taste
  • olive oil as needed
  • ½ lb chorizo
  • 4 chicken thighs
  • 4 jumbo raw shrimp in shell
  • 2 petite lobster tails split (optional)
  • 1 tbsp fresh chopped cilantro
Instructions
  1. In a large skillet add olive oil
  2. dredge chicken thighs in flour seasoned with sea salt and black pepper, then place chicken thighs into hot pan, saute on both sides for about 5 minutes on each side.
  3. While the chicken is browning add in chorizo and brown along with the chicken.
  4. Remove chicken and chorizo from the pan and place on platter. These items will be returned to the pan later in the process.
  5. If needed add a little more olive oil then the garlic, onions, peppers, and okra and saute for 2-3 minutes
  6. Add in rice and continue to saute for another few minutes
  7. Add in tomatoes and corn and stir well, continue to cook for another 2 minutes.
  8. Add chicken stock and spices, turn heat down to med low and allow to simmer for 15-20 minutes
  9. After simmering stir mixture to make sure all of the ingredients are well blended, then add back the chicken thighs and chorizo.
  10. At this time now add in your shrimp and lobster, cover and continue to simmer for 10-15 more minutes.
  11. *Make sure that the chicken is cooked fully and plate up this masterpiece family style with the rice as the base, placing all of the proteins carefully on the platter. Sprinkle with fresh cilantro, serve and enjoy

You can also watch me make this dish in my new series on Google+  Around the Kitchen Table

Comments

  1. I love this and am going to give it a try. A little intimidating for a beginner like me but I seriously want to give it a shot. Thanks!

  2. Just wanted to tell you how awesome it is to have a video to go along with the recipe! Love Tex-Mex and seafood! I know this one would be a winner at our house!

  3. It’s beautiful! I love Jambalaya, but even tho I’ve lived in the South for over 30 years, I still have not acquired a taste for okra. I may have to substitute another veggie. But I will be trying this recipe very soon. I can almost smell all the wonderful flavors. Oh no, my stomach just growled. Ha!

  4. What a wonderful combination of all the best flavors! This dish must be as absolutely delicious as it looks. Thanks for sharing both the recipe and video. Hope your week is going great, Chef Dennis!

  5. This looks phenomenal!

  6. Charlene Williamson says:

    Well, I can see what’s for supper right here! Will be trying this tomorrow, thanks Chef Dennis for a wonderful recipe.

  7. I am a big fan of jambalaya and this looks like a wonderful recipe. Bookmarking it, going to give this a try soon. Thanks Chef :)

  8. What a wonderful idea! This sounds great! YUM!

Trackbacks

  1. […] few weeks ago I made my version of a Tex-Mex Jambalaya on Around the Kitchen Table and during the show the question came up about Vegetarian Options for […]

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