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Timoteo's Sonoran Jambalaya

Updated: Nov 3, 2023


Cook Time:



20 Minutes

30 Minutes

6-8 Servings


About the Recipe

The Bayou meets the desert in this quick version of Sonoran Jambalaya

Ingredients 3 Tablespoons olive oil divided ( we use bacon fat mixed with olive oil)

1 lb. boneless chicken thighs cut into 1-inch pieces

1 lb. Spanish hard chorizo sausage sliced into ¼-inch discs

2 heaping tablespoons Timoteo's Gringo Rub

2 tbsp Timoteo's Sonoran Spice Rub

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 medium yellow onion diced

1 jalapeno diced

1 green pepper diced

1 Anaheim pepper diced

1 red pepper diced

3 celery stalks diced

4 cloves garlic minced

4 teaspoon fresh thyme chopped

1 teaspoon dried basil

2 teaspoon fresh oregano chopped

1 teaspoon dried oregano

¼ teaspoon cayenne pepper (optional)

1 bunch green onions chopped (separate white and green parts)

1 15-ounce can crushed roasted tomatoes

2 Tablespoons tomato paste

3 cups chicken bone broth

1 ½ cups par boiled white rice ( Uncle Ben's is the best)

2 bay leaves

1 pound uncooked shrimp peeled and deveined and tails removed

cilantro chopped fine, for sprinkling on top


Step 1

Heat 2 tablespoons of oil/fat over medium-high heat. Add the chicken thigh chunks and the hard chorizo sausage. Season with 1 tablespoon of the Gringo Rub, and a little salt, and pepper, then cook for 5-6 minutes, stirring occasionally with a wooden spoon until browned. ( careful not burn) Transfer to a clean plate and set aside.

Step 2

Add remaining tablespoon of oil/fat and sauté the onion, jalapeno, green pepper, red pepper, Anaheim pepper, celery, and white parts of the green onion. Sauté for about 5-6 minutes, scraping up any browned bits from the bottom of the pan (all the flavor!), until softened.

Step 3

Add the garlic, remaining Gringo and Sonoran seasoning, remaining salt and pepper, thyme, oregano, basil, and cayenne pepper. Sauté for another minute.

Step 4

Add crushed tomatoes, tomato paste, chicken broth, rice, and bay leaves. Stir well.

Step 5

Bring to a simmer, then cover and cook for 20-30 minutes, stirring every five minutes until nearly done (careful not to burn)

Step 6

Add the shrimp, cooked chicken, and sausage, back into the pot during the last 5 minutes when the rice is close to being done. The shrimp should finish cooking while the rice finishes off so it's all done at the same time.

Step 7

Garnish with chopped fresh parsley and the green parts of the chopped green onions before serving.

Step 8

You can choose to do this in a pan and in the oven.

Calories: 768kcal | Carbohydrates: 51g | Protein: 43g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 2124mg | Potassium: 1037mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1929IU | Vitamin C: 62mg | Calcium: 129mg | Iron: 4mg

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