Ingredients

• 3 tablespoons vegetable oil, divided use

• 12 ounces smoked chorizo sausage, sliced into thin rounds

• 1 pound boneless skinless chicken thighs, cut into 1 inch size pieces

• 1 large onion, finely diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 2 stalks celery, finely diced

• 2 teaspoons minced garlic

• 1 teaspoon chili powder (or more to taste)

• 1 teaspoon dried oregano 

• Salt, to taste

• Black pepper, to taste

• 1 14-ounce can diced tomatoes 

• 1 ½ cups uncooked long grain rice

• 3 cups chicken broth

• 1 pound peeled, deveined shrimp 

• Chopped green onion (scallion), for garnish

Additional seasoning

• Garlic powder

• Paprika

• Cumin 

• Thyme

Steps

1. Chop and prepare all the meat and vegetables. Chop and dice the onion, bell peppers, celery, and garlic. Cut and slice the chorizo and chicken thighs. Peel and devein the shrimp.

2. Add 1 tablespoon of vegetable oil to a large saute pan

3. Add 12 ounces of smoked chorizo sausage sliced into thin medallions to the pan

4. Saute the chorizo over medium heat for 3 to 5 minutes until lightly browned and then remove the chorizo from the pan and set aside

5. Add 1 tablespoon of vegetable oil to the same saute pan

6. Add 1 pound of the boneless skinless chicken thighs cut up into 1 inch size pieces to the pan

7. Season the chicken with some salt and black pepper to taste

8. Cook the chicken over medium heat until no longer pink, stirring periodically as it cooks

9. Remove the cooked chicken from the pan and set aside

10. Add 1 tablespoon of vegetable oil to the same saute pan

11. Add all the diced vegetables to the pan - the diced onion, green and red bell peppers, and chopped celery

12. Saute the vegetables until softened for 7 to 10 minutes, stirring as it cooks

13. Season the vegetables with some salt and black pepper to taste

14. Add 2 teaspoons of minced garlic to the sauteed vegetables and stir to combine

15. Season with 1 teaspoon of chili powder and 1 teaspoon of dried oregano

16. Pour in a 14-ounce can of diced tomatoes and fill the can up a third of the way with some water to rinse the can and add to the pan

17. Stir the tomatoes with the vegetables

18. Add 1 ½ cups of long grain rice to the pan and stir to combine

19. Feel free to add some additional seasonings to the pan, as much or as little as you’d like

20. Pour in 3 cups of chicken broth to the pan and stir to ensure the rice is fully submerged

21. Once the broth is bubbling, lower the heat to a gently simmer and cover and cook the rice and vegetables for 20 to 25 minutes, gently stirring the rice every 5 or so minutes to make sure it doesn’t stick to the bottom of the pan

    1. If as you’re cooking the rice and the pan seems to dry and is really sticking to the bottom of the pan, add some more broth a little at a time

22. After the rice has finished cooked, add the pre-cooked chorizo and cooked chicken back to the pan

23. Stir in the raw shrimp and allow it to cook for a few minutes until it pinkens in color and firms up to the touch

24. Remove the jambalaya from the heat to serve and garnish with some chopped green onions on top

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