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!
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!
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:
Tex-Mex Jambalaya
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 teaspoon light chili powder
- 1 teaspoon 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 tablespoon fresh chopped cilantro
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
Vincent D’Angelo
My friends in Baton Rouge would shudder, but I’m going to make this recipe this weekend.
Danielle
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.
Chef Dennis Littley
It was a delicious flavor combination and a great way to have fun in the kitchen!
Tina Muir
What a wonderful idea! This sounds great! YUM!
Chef Dennis Littley
thanks Tina!
Minnie@thelady8home
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 🙂
Chef Dennis Littley
Thanks Minnie, I hope you enjoy it as much as we did!
Charlene Williamson
Well, I can see what’s for supper right here! Will be trying this tomorrow, thanks Chef Dennis for a wonderful recipe.
Chef Dennis Littley
Thank you Charlene, I hope you enjoy it!
Christine from Cook the Story
This looks phenomenal!
Chef Dennis Littley
Thanks Christine, it was really tasty!
Betty Ann @Mango_Queen
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!
Chef Dennis Littley
Thanks Betty Ann! Everything in Florida is going very well, just lovin life!
Sylvia Ellie
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!
Chef Dennis Littley
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.
Marjory @ Dinner-Mom
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!
Chef Dennis Littley
Thank you Marjory, Whenever I have a post from my cooking show, I will have a video to go along with it!
Matt Robinson
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!
Chef Dennis Littley
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!