Prep time:<\/strong> 10 minutes The main difference between traditional and Mexican jambalaya lies in the specific ingredients used for flavor and protein:<\/p>\n Proteins:<\/strong> Mexican jambalaya often incorporates Mexican chorizo, which adds a distinct flavor and reddish hue, alongside or in place of traditional Andouille or smoked sausage. Chicken and sometimes shrimp are also common additions.<\/p>\n Vegetables & Spices:<\/strong> While retaining the “trinity” of onion, bell pepper, and celery, the Mexican version often adds ingredients like fire-roasted diced tomatoes, pinto beans, corn, and roasted Anaheim or Hatch chiles. Seasonings often include ancho chili powder, cumin, and Mexican oregano for an authentic twist.<\/p>\n Rice:<\/strong> The preparation might involve cooking the rice separately, such as fluffy basmati or long-grain white rice, and serving the jambalaya mixture over it, rather than cooking all in one pot with the rice. This helps control the texture and makes leftovers easier to manage.<\/p>\n This recipe is a simple one-dish meal incorporating Mexican flavors: Cut the skinless, boneless chicken breasts into bite-sized pieces. In a large stock pot, heat half of the oil over medium-high heat. Pour the remaining oil into the stockpot. Stir in the crushed tomatoes, chicken stock, rice, Cajun seasoning, salt, and pepper to taste.<\/p>\n<\/div>\n<\/div>\n<\/li>\n Continue to cook the mixture until it reaches a simmer. Reduce the heat to medium-low, cover, and cook for 25-30 minutes, or until the rice is nearly done. Add and stir in the shrimp to combine. Continue to cook, stirring occasionally, until the shrimp are fully cooked and pink.<\/p>\n<\/div>\n<\/div>\n<\/li>\n Stir in the chicken and sausage, and cook for 1 to 2 minutes.<\/p>\n<\/div>\n<\/div>\n<\/li>\n Season the jambalaya to taste with salt, pepper, and additional Cajun seasoning if desired.<\/p>\n<\/div>\n<\/div>\n<\/li>\n Turn off the heat.<\/p>\n Garnish with desired garnishes and serve warm.<\/p>\n Note:<\/strong> As Cuernavaca sits on a mountainside and the elevation changes from north to south, the cooking times will vary. Please see the article: Temperature Formula and Cooking Implications for more information.<\/a><\/strong><\/p>\n<\/div>\n
\nCook Time:<\/strong> 45 minutes
\nTotal Time:<\/strong> 55 minutes
\nServings:<\/strong> 6 adults
\nCalories:<\/strong> 520kcal<\/p>\nKey Ingredients & Flavor Profile<\/h3>\n
Mexican Jambalaya Recipe (Casserole Style)<\/h3>\n
\nIngredients:<\/p>\nIngredients<\/h3>\n
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Instructions<\/h3>\n
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\nSlice the chorizo.<\/p>\n<\/div>\n<\/div>\n<\/li>\n
\nSaut\u00e9 the bite-size chicken and sausage for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.
\nSet aside on a clean plate.<\/p>\n<\/div>\n<\/div>\n<\/li>\n
\nAdd the sliced celery, jalape\u00f1o, diced onion, and minced garlic.
\nCook, stirring occasionally, for 5 to 6 minutes, or until the onions are softened.<\/p>\n<\/div>\n<\/div>\n<\/li>\n
\nStir every 5 minutes to prevent the rice from burning.<\/p>\n<\/div>\n<\/div>\n<\/li>\n
![\"\"](\"https:\/\/universaldomainexchange.com\/vcom\/wp-content\/uploads\/2025\/09\/Join-Viva-Cuernavaca-1024x207.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"