Mexican Jambalaya
Serves 8
5 mins prep
30 mins cook
35 mins total
This Mexican jambalaya can be made in about 30 minutes and is loaded with veggies, sausage, fire-roasted green chile, and served over basmati rice, making it the perfect dish to serve a crowd and delicious any time of the year.
Garnishes:
Basmati Rice:
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Slice Basque and Cajun style smoked sausages and set aside.
Cook the Mexican chorizo in a large stock pot, crumbling it until cooked thoroughly for 8 minutes.
Add the chopped onions and cook for 3 more minutes.
Stir in the bell pepper and celery and cook for another 4 minutes, stirring occasionally.
Add the remainder of ingredients and let come to a boil. Lower heat to simmer and cook for 25 minutes.
Basmati Rice:
In a medium pot, bring broth, butter, and rice to a boil. Cover the pot with a tight-fitting lid, then turn the heat down to a simmer and cook for 20 minutes, until all of the liquid is absorbed and the rice is tender. If the rice is still too firm, add a few tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
This rice can be frozen in an airtight container for up to 3 months.
Serve:
Serve Mexican jambalaya over cooked basmati rice, topped with slices of green onion, and sprinkle with Creole seasoning, if using.
