Shelly's Recipe

Toulouse Chicken and Chorizo Jambalaya

Category: Recipes

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.