Chicken Chorizo Jambalaya

When I mentioned my newfound love for my rice steamer last week, my friend Andy sent me a chicken chorizo jambalaya recipe. Because I’ve been having a year-long love affair with chorizo, I knew I had to make this dish pronto. It was delicious. Of course I changed it up a bit, and ommitted the traditional seafood (this recipe called for a pound of muscles – since my pregnancy-induced seafood aversion from two years ago, I steer clear of most shellfish. But feel free to add it if it floats your boat.)

Also note that because I love my rice steamer, I cooked the rice separately and spooned the jambalaya mixture over the cooked rice. This is considered cheating to native Louisianians, (as is, I’m sure, the use of chorizo in place of andoulle – but I just couldn’t help myself), so if you’re going the traditional route, simply add in two cups of long grain rice at the end and cook an additional 20-30 minutes, or until rice is done.

Chicken Chorizo Jambalaya

1.5 pounds boneless, skinless chicken breast, cubed into 1″ pieces
3 chorizo sausage links, crumbled
4 T butter
1 green bell pepper
1 red bell pepper
3 stalks celery
1 medium red or white onion
1/4 cup green onion
3 cloves garlic
1 t. cayenne pepper
1 T. cajun seasoning
2 cans diced tomatoes
4 cups chicken stock

Brown chicken in a skillet or pot (use 1 T oil if needed). Add diced peppers, onion and celery with butter and saute until softening. Add in cayenne, seasoning, garlic and green onion and stir. Then add chorizo, chicken stock and tomatoes. Simmer on low for at least 10 minutes (or longer – whatever floats your boat). Spoon over rice. Serves 6 normal portions, or 4 very large portions. Consier serving Tums for dessert.