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    Home » Recipes » Seafood Recipes

    How to Make Tex-Mex Jambalaya

    Published: Apr 23, 2014 · Modified: Jun 18, 2022 by Chef Dennis Littley

    105 shares
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    5 from 4 votes
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    pinterest image for Tex-Mex Jambalaya

    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!

    side view of Tex-Mex Jambalaya with split lobster tails on a white platter

    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 about 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 it’s worked out pretty well!

    overhead view of Tex-Mex Jambalaya with split lobster tails and shrimp in shells on a white platter

    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!

    If you enjoyed this dish you may also like these:

    • Skillet Chicken Gumbo
    • Skillet Paella
    • Chicken and Shrimp Orzo Paella
    • Root Vegetable Paella

    Did you make this? Please RATE THE RECIPE below!

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    Tex Mex Jambalaya
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    5 from 4 votes

    Tex-Mex Jambalaya

    Nothing says delicious like my Tex-Mex Jambalaya. Take this classic dish to the next level my delicious Version of Jambalaya it’s sure to impress!
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Entree
    Cuisine: American
    Servings: 4
    Calories: 1032kcal
    Author: Chef Dennis Littley

    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
    • 4 ½ 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 shell-on
    • 6 ounces petite lobster tails split optional – 2 tails
    • 1 tbsp fresh chopped cilantro
    US Customary – Metric
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    Instructions

    • In a large skillet add olive oil
    • 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.
    • While the chicken is browning add in chorizo and brown along with the chicken.
    • Remove chicken and chorizo from the pan and place on platter. These items will be returned to the pan later in the process.
    • If needed add a little more olive oil then the garlic, onions, peppers, and okra and saute for 2-3 minutes
    • Add in rice and continue to saute for another few minutes
    • Add in tomatoes and corn and stir well, continue to cook for another 2 minutes.
    • Add chicken stock and spices, turn heat down to med low and allow to simmer for 15-20 minutes
    • After simmering stir mixture to make sure all of the ingredients are well blended, then add back the chicken thighs and chorizo.
    • At this time now add in your shrimp and lobster, cover and continue to simmer for 10-15 more minutes.
    • *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

    Nutrition

    Calories: 1032kcal | Carbohydrates: 103g | Protein: 50g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 183mg | Sodium: 1407mg | Potassium: 1274mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1720IU | Vitamin C: 63.3mg | Calcium: 113mg | Iron: 4.6mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    pinterest image for Tex-Mex Jambalaya

    More Seafood Recipes

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Danielle

      February 23, 2017 at 6:27 pm

      I love this. I never would have thought o combine Creole with a little tex mex. It’s a wonderful idea! I am looking forward to making this dish.

      Reply
      • Chef Dennis Littley

        February 24, 2017 at 8:57 am

        It was a delicious flavor combination and a great way to have fun in the kitchen!

        Reply
    2. Tina Muir

      April 26, 2014 at 6:21 am

      What a wonderful idea! This sounds great! YUM!

      Reply
      • Chef Dennis Littley

        April 26, 2014 at 7:32 am

        thanks Tina!

        Reply
    3. Minnie@thelady8home

      April 24, 2014 at 6:52 pm

      5 stars
      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 🙂

      Reply
      • Chef Dennis Littley

        April 24, 2014 at 10:39 pm

        Thanks Minnie, I hope you enjoy it as much as we did!

        Reply
    4. Charlene Williamson

      April 24, 2014 at 8:49 am

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

      Reply
      • Chef Dennis Littley

        April 24, 2014 at 11:02 am

        Thank you Charlene, I hope you enjoy it!

        Reply
    5. Christine from Cook the Story

      April 24, 2014 at 8:39 am

      This looks phenomenal!

      Reply
      • Chef Dennis Littley

        April 24, 2014 at 11:02 am

        Thanks Christine, it was really tasty!

        Reply
    6. Betty Ann @Mango_Queen

      April 24, 2014 at 7:46 am

      5 stars
      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!

      Reply
      • Chef Dennis Littley

        April 24, 2014 at 11:03 am

        Thanks Betty Ann! Everything in Florida is going very well, just lovin life!

        Reply
    7. Sylvia Ellie

      April 24, 2014 at 7:44 am

      5 stars
      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!

      Reply
      • Chef Dennis Littley

        April 24, 2014 at 11:04 am

        Thanks Sylvia, I hope you get a chance to try it, and just leave the okra out, you might try subbing some red beans but otherwise it will be okay without the okra.

        Reply
    8. Marjory @ Dinner-Mom

      April 23, 2014 at 12:04 pm

      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!

      Reply
      • Chef Dennis Littley

        April 23, 2014 at 6:55 pm

        Thank you Marjory, Whenever I have a post from my cooking show, I will have a video to go along with it!

        Reply
    9. Matt Robinson

      April 23, 2014 at 11:45 am

      5 stars
      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!

      Reply
      • Chef Dennis Littley

        April 23, 2014 at 11:49 am

        its really not as hard as you might think Matt, I’m sure yours will come out fine. Please let me know how you like it!

        Reply

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