Cajun and Creole food have always been favorites of mine. The strong, salty, spicy flavors make for delicious Gulf Coast comfort foods. When I was growing up near Houston, there was never any shortage of Cajun or Creole cuisine. I could find etouffee and dirty rice every time I had a craving. And don’t even get me started on crawfish season– I do love me a good crawfish boil!
Here in Hong Kong we are just a tad bit farther from Louisiana and from the Gulf of Mexico so unfortunately there are not really any restaurant options for a yummy and affordable cajun fix (although for a nice and special Creole dinner out in Hong Kong I do recommend Restoration— their fried chicken is amazing).
Luckily it is easy enough to create many of my favorite cajun and creole dishes from back home right in my kitchen. After all, cajun food was born by home cooks just like you and I!
This one pot chicken and chorizo jambalaya is adapted from a traditional jambalaya. It uses chicken, but no seafood and Spanish chorizo rather than andouille sausage and still retains all the savory spice you’d expect from any jambalaya. You could easily adjust the recipe based on the type of meat or seafood you have readily available at home.
Once you have all the ingredients prepped, the meat, veg, and rice all cook and simmer together in one pot which makes for a low effort, but delectable dish (with little clean up after).
As usual, feel free to add more (or less!) spice based on your personal tastes. In our home we love rich flavors and lots of spice, so while the jambalaya does have a hint of spice, Peter & I scooped heaping servings into our bowls and topped them with extra hot sauce.
- 1 tbsp oil
- 250 g chorizo, cut into 1/2 inch slices
- 3 cloves garlic, minced
- 1 large yellow onion, diced
- 1 chicken breast, cut into small chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can whole peeled tomatoes
- 1 celery stick, thinly sliced
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp thyme
- 3 cups brown rice
- 4 cups chicken broth
- In a large pot, heat oil on medium high
- Reduce heat to medium
- Add chorizo slices and toss until cooked through (~2-3 min)
- Remove chorizo from pan and set aside
- In remaining oil, add garlic stirring constantly (be careful not to burn!)
- Once garlic is golden brown, mix in onion, cooking until soft (~2-3 min)
- Add chicken pieces, stir to cook
- When chicken is cooked, return chorizo into the pot along with red and green bell peppers
- Cook for ~5 min until peppers
- Add remaining ingredients, stirring until well combined
- Cover and simmer for 25-30 minutes until rice is soft