↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
2 Chicken breasts, boneless & skinless, large size or 3 small
• ¼ lb Sea scallops, foot removed
• 3 T. Vegetable oil
• 1 lb Chorizo sausage, sliced
• ½ cup Water
Trinity:
• ¼ cup Yellow onions, chopped
• 2 T. Bacon, raw, chopped
• 2 T. Celery, chopped
• 1 t. Vegetable oil
Cajun Spice Mix:
• ½ T. Black Pepper, ground
• ½ T. White Pepper, ground
• ½ T. Cayenne pepper
• ½ T. Onion powder
• ½ T. Garlic powder
• ¼ cup Red Bell pepper, chopped
• ¼ cup Yellow Bell pepper, chopped
• ¼ cup Green Bell pepper, chopped
• ½ cup Okra, fresh, sliced
• ½ cup Tomato, seeded and diced
• 1/3 cup Chicken broth, more as needed
• 1 cup long grain White Rice
• ½ T. Paprika powder
Salt & Pepper to taste
Garnish:
• Cilantro or Parsley leaves
Cajun Spice Mix:
Mix all ingredients well and set aside.
Trinity:
Heat oil in medium heat pan and add bacon, let fat render out. Add onions and celery. Let cook until onions are soft but not brown. Remove from heat and set aside.
Heat pan on high heat. Add 1 T. vegetable oil. Season scallops with salt & pepper. When pan is smoking, add scallops. Do not shake pan. When bottom of the scallops is brown and removes easily from pan, turn over and brown other side. Remove and set aside.
Heat remaining vegetable oil on medium high heat. Cut raw chicken breast into 1” cubes. Add chicken, Cajun spice mix and trinity and toss well. Cook until chicken is lightly brown. Add chorizo slices and water. Let boil until sausage cooks. Add all vegetables and continue cooking.
Add rice and stir. Add chicken broth and stir. Add paprika. Stir frequently until rice is cooked, adding more water as needed. Cook until rice is cooked thoroughly. Add scallops back in and stir for a few minutes, coating the scallops with the sauce.
To Finish:
Spoon rice/vegetable mixture in center of shallow bowl or plate. Place chicken, scallops and sausage on top of rice.
view more member recipes
Toulouse Chicken and Chorizo Jambalaya
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
2 Chicken breasts, boneless & skinless, large size or 3 small
• ¼ lb Sea scallops, foot removed
• 3 T. Vegetable oil
• 1 lb Chorizo sausage, sliced
• ½ cup Water
Trinity:
• ¼ cup Yellow onions, chopped
• 2 T. Bacon, raw, chopped
• 2 T. Celery, chopped
• 1 t. Vegetable oil
Cajun Spice Mix:
• ½ T. Black Pepper, ground
• ½ T. White Pepper, ground
• ½ T. Cayenne pepper
• ½ T. Onion powder
• ½ T. Garlic powder
• ¼ cup Red Bell pepper, chopped
• ¼ cup Yellow Bell pepper, chopped
• ¼ cup Green Bell pepper, chopped
• ½ cup Okra, fresh, sliced
• ½ cup Tomato, seeded and diced
• 1/3 cup Chicken broth, more as needed
• 1 cup long grain White Rice
• ½ T. Paprika powder
Salt & Pepper to taste
Garnish:
• Cilantro or Parsley leaves
Cajun Spice Mix:
Mix all ingredients well and set aside.
Trinity:
Heat oil in medium heat pan and add bacon, let fat render out. Add onions and celery. Let cook until onions are soft but not brown. Remove from heat and set aside.
Heat pan on high heat. Add 1 T. vegetable oil. Season scallops with salt & pepper. When pan is smoking, add scallops. Do not shake pan. When bottom of the scallops is brown and removes easily from pan, turn over and brown other side. Remove and set aside.
Heat remaining vegetable oil on medium high heat. Cut raw chicken breast into 1” cubes. Add chicken, Cajun spice mix and trinity and toss well. Cook until chicken is lightly brown. Add chorizo slices and water. Let boil until sausage cooks. Add all vegetables and continue cooking.
Add rice and stir. Add chicken broth and stir. Add paprika. Stir frequently until rice is cooked, adding more water as needed. Cook until rice is cooked thoroughly. Add scallops back in and stir for a few minutes, coating the scallops with the sauce.
To Finish:
Spoon rice/vegetable mixture in center of shallow bowl or plate. Place chicken, scallops and sausage on top of rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Smoked Roasted Paprika Chicken With Spicy Chorizo
by sgre52160
3 teaspoons garlic oil 6 chicken thighs (bone in, skin on, my preference is organic free range) 3 spicy chorizo sausages cut into thick discs 1 pound baby potatoes, halved if bigger (I used mixed b
by sgre52160
3 teaspoons garlic oil 6 chicken thighs (bone in, skin on, my preference is organic free range) 3 spicy chorizo sausages cut into thick discs 1 pound baby potatoes, halved if bigger (I used mixed b
Chicken Jambalaya
by charlene8819
Serves 4 Ready in 45 minutes 2 Chicken breast fillets, without skin 2 Tbsp Olive oil 1 Onion (peeled and chopped) 1 clove Garlic (peeled and finely chopped) 5 stick Celery (cut into small cu
by charlene8819
Serves 4 Ready in 45 minutes 2 Chicken breast fillets, without skin 2 Tbsp Olive oil 1 Onion (peeled and chopped) 1 clove Garlic (peeled and finely chopped) 5 stick Celery (cut into small cu
Chicken Crock-pot - Jambalaya
by samiller426
2 large onions, chopped (2 cups) 1 green bell pepper, chopped (1 1/2 cups) 2 celery stalks, chopped (1 cup) 2 1/2 lbs boneless, skinless chicken thighs 1 tbsp Cajun seasoning 1 lb polish sausage
by samiller426
2 large onions, chopped (2 cups) 1 green bell pepper, chopped (1 1/2 cups) 2 celery stalks, chopped (1 cup) 2 1/2 lbs boneless, skinless chicken thighs 1 tbsp Cajun seasoning 1 lb polish sausage
Jambalaya Pasta With Chicken
by sgre52160
Jambalaya sauce (see recipe below) Caribbean peppers and onions (see recipe below) 2 tablespoons olive oil 2 teaspoons minced garlic 1 teaspoon soy sauce 1/2 teaspoon salt 2 boneless, skinless
by sgre52160
Jambalaya sauce (see recipe below) Caribbean peppers and onions (see recipe below) 2 tablespoons olive oil 2 teaspoons minced garlic 1 teaspoon soy sauce 1/2 teaspoon salt 2 boneless, skinless
Shrimp And Chicken Jambalaya
by sgre52160
3 tbsp canola oil 1 1/2 lb chicken, meat, sliced 1/2-inch thick Salt as needed Freshly ground black pepper as needed 1 lb andouille sausage, sliced 1/2-inch thick 2 cups minced yellow onion 2 cu
by sgre52160
3 tbsp canola oil 1 1/2 lb chicken, meat, sliced 1/2-inch thick Salt as needed Freshly ground black pepper as needed 1 lb andouille sausage, sliced 1/2-inch thick 2 cups minced yellow onion 2 cu
view more member recipes