Ingredients

The following ingredients have 4 Servings
  • 8 ounces chorizo sausage (diced)
  • 1 large onion (minced)
  • 2 teaspoons cooking oil (divided)
  • 2 medium celery rib (chopped)
  • 2 medium bell peppers (any colour, chopped)
  • 2 medium tomatoes (chopped)
  • 3 cloves garlic (minced)
  • 2 cups chicken stock
  • 1 cup long-grain rice
  • 1 cup rotisserie chicken (shredded)
  • 1 tablespoon cajun seasoning
  • ½ teaspoon sea salt
  • 2 bay leaves
  • Sliced green onions (to serve)

Instruction

  • Add the chorizo, onion, and oil to a large skillet over medium-high heat. Cook, stirring often, until the onion begins to brown, about 5 minutes. Add the celery and bell peppers and continue to cook for another 5 minutes. Add the tomatoes and garlic and cook for 1 minute more.
  • Add the remaining ingredients and bring the skillet to a boil. Reduce the heat to low, stir the pot one more time, and then cover it with a tight-fitting lid. Cook for 20 minutes then check to see if the rice is cooked. If there is still liquid in the pan let it cook for another 5 minutes then remove the pot from the heat. Let the pot sit for 5 minutes, covered, before you serve it.
  • Stir the jambalaya well, remove the bay leaves and sprinkle the top with some green onions.