Timoteo's Sonoran Jambalaya with Chicken, Chorizo & Shrimp
Updated: 3 days ago
Where the Louisiana Bayou Meets the Sonoran Desert
Bring the bold flavors of Louisiana and the Southwest together in one unforgettable dish with Timoteo's Sonoran Jambalaya. This hearty, flavor-packed jambalaya combines tender chicken thighs, smoky Spanish chorizo, succulent shrimp, fire-roasted tomatoes, aromatic vegetables, and perfectly seasoned rice. The secret is a combination of Timoteo's Mild Gringo Bacon & Maple Rub and Sonoran Spice Rub, bringing savory depth and Southwestern character to this Louisiana-inspired favorite. Fresh jalapeños, Anaheim peppers, garlic, thyme, and oregano add layers of flavor, while the chorizo creates a rich, smoky foundation. Everything comes together in one pot for a satisfying meal that's perfect for family dinners, backyard gatherings, or feeding a hungry crowd.
Prep Time: 20–25 minutes Cook Time: Approximately 40–50 minutes Total Time: Approximately 60–75 minutes Servings: 6–8Difficulty: Beginner–Intermediate Cuisine: Louisiana / Southwestern Fusion
Ingredients
Chicken, Chorizo & Shrimp
1 pound boneless chicken thighs, cut into 1-inch pieces
1 pound Spanish-style cured chorizo, sliced into ¼-inch rounds
1 pound raw shrimp, peeled, deveined, and tails removed
3 tablespoons olive oil, divided (or a combination of olive oil and rendered bacon fat)
Timoteo's Signature Seasonings
2 heaping tablespoons Timoteo's Mild Gringo Bacon & Maple Rub, divided
2 tablespoons Timoteo's Sonoran Spice Rub
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
4 teaspoons fresh thyme, chopped
1 teaspoon dried basil
2 teaspoons fresh oregano, chopped
1 teaspoon dried oregano
¼ teaspoon cayenne pepper, optional
Southwestern Vegetables & Aromatics
1 medium yellow onion, diced
1 jalapeño, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 Anaheim pepper, diced
3 celery stalks, diced
4 garlic cloves, minced
1 bunch green onions, chopped, with white and green portions separated
Rice & Cooking Liquid
1 can (15 ounces) crushed fire-roasted tomatoes
2 tablespoons tomato paste
3 cups chicken bone broth, plus additional broth if needed
1½ cups uncooked converted/parboiled white rice
2 bay leaves
Garnishes
Fresh cilantro, finely chopped
Reserved green onion tops
Fresh lime wedges, optional
Chopped parsley, optional
Chef's Note: Use uncooked converted/parboiled rice, such as Ben's Original Converted Rice, rather than instant rice or fully cooked rice. Cooking times and liquid requirements vary by brand.
Preparation
Step 1 — Brown the Chicken and Chorizo
Heat 2 tablespoons of olive oil or an olive oil–bacon fat combination in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken thigh pieces and sliced Spanish chorizo. Season with approximately 1 tablespoon of Timoteo's Mild Gringo Rub and a little black pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken develops a golden exterior and the chorizo releases its flavorful oils.
Avoid overcrowding the pot; work in batches if necessary. Transfer the chicken and chorizo to a clean plate. The chicken will finish cooking later in the jambalaya.
Step 2 — Sauté the Southwestern Vegetables
Add the remaining tablespoon of oil or fat to the same pot. Stir in the diced yellow onion, jalapeño, green bell pepper, red bell pepper, Anaheim pepper, celery, and white portions of the green onions. Cook for approximately 5–6 minutes, stirring occasionally, until the vegetables begin to soften. Scrape the browned bits from the bottom of the pot to incorporate their rich flavor.
Step 3 — Build the Signature Timoteo's Flavor
Add the minced garlic, remaining Gringo Rub, Sonoran Spice Rub, thyme, fresh and dried oregano, dried basil, cayenne pepper, and remaining black pepper. Stir continuously for approximately 1 minute until the garlic and spices become fragrant. Because both Timoteo's rubs and the chorizo contribute seasoning, wait until later to adjust the salt.
Step 4 — Add Tomatoes, Rice & Broth
Stir in the crushed fire-roasted tomatoes and tomato paste. Cook for approximately 1 minute. Pour in the chicken bone broth, scraping the bottom of the pot to release any remaining browned bits. Add the uncooked converted rice and bay leaves. Stir thoroughly until the ingredients are evenly distributed.
Step 5 — Simmer the Jambalaya
Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer according to the rice package directions, typically approximately 20–25 minutes.
Stir only occasionally to prevent sticking, adding a small splash of hot broth if the rice becomes dry before it is tender. Check the rice periodically without leaving the lid off for extended periods.
Step 6 — Return the Chicken and Chorizo
Once the rice is partially cooked, return the browned chicken and chorizo to the pot, along with any accumulated juices. Stir gently and continue cooking until the chicken reaches an internal temperature of at least 165°F. The chorizo will infuse the rice with additional smoky, savory flavor.
Step 7 — Add the Shrimp
When the rice is nearly tender and the chicken is cooked through, gently fold in the peeled and deveined shrimp. Cover and cook for approximately 4–6 minutes, depending on shrimp size, until the shrimp are opaque and reach 145°F internally.
Avoid overcooking, which can make shrimp rubbery. If the rice needs additional cooking time, allow it to finish before adding the shrimp.
Step 8 — Rest and Finish
Remove the pot from the heat. Discard the bay leaves. Cover and let the jambalaya rest for approximately 5 minutes. Fluff gently with a fork and taste. Adjust the salt, pepper, or Sonoran Spice Rub as needed.
Step 9 — Garnish and Serve
Spoon the Sonoran Jambalaya into warm serving bowls or present it family-style in the Dutch oven. Garnish generously with fresh cilantro and the reserved green onion tops.
Add fresh lime wedges or chopped parsley if desired. Serve immediately while the rice is fluffy and the shrimp are tender.
Optional Oven-Finished Method
For an alternative cooking method, prepare the chicken, chorizo, vegetables, seasonings, tomatoes, rice, and broth in an oven-safe Dutch oven. Cover tightly and bake at 350°F, checking after approximately 25–30 minutes and continuing until the rice is nearly tender. Return the chicken and chorizo during cooking as needed to ensure the chicken reaches 165°F. Add the shrimp near the end and continue baking until the shrimp reach 145°F and the rice is fully cooked. Cooking time will vary depending on the pot, rice variety, and oven.
Chef Tim's Southwestern Cooking Tips
Use Spanish-Style Chorizo: Firm, cured Spanish chorizo delivers a smoky, paprika-rich flavor that complements the chicken and shrimp.
Build Flavor in Layers: Browning the chicken and chorizo first creates a savory foundation for the vegetables and rice.
Use Converted Rice: Parboiled rice holds its shape well and is less likely to become mushy during cooking.
Don't Overcook the Shrimp: Add shrimp near the end of cooking to keep them juicy and tender.
Adjust the Heat: Increase the cayenne or jalapeño for a spicier jambalaya, or remove the jalapeño seeds for a milder version.
Use Bacon Fat for Extra Depth: Replacing some of the olive oil with rendered bacon fat adds a rich, smoky flavor.
Let the Rice Rest: A short covered rest allows the remaining moisture to distribute evenly.
Finish with Fresh Herbs: Cilantro and green onions bring freshness to the rich chorizo and Southwestern seasonings.
Perfect Pairings
Serve Timoteo's Sonoran Jambalaya with:
Warm skillet cornbread
Grilled garlic bread
Fresh Southwestern garden salad
Charred Mexican street corn
Roasted green chiles
Sautéed collard greens
Fresh lime and avocado salad
Why Timoteo's Gringo Rub & Sonoran Spice Rub?
Great jambalaya is all about layering bold flavors. Timoteo's Mild Gringo Bacon & Maple Rub adds savory seasoning with a subtle bacon-and-maple-inspired character, while Sonoran Spice Rub brings the distinctive flavor of the Southwest. Together with Spanish chorizo, fire-roasted tomatoes, aromatic vegetables, chicken, and shrimp, these seasonings transform a Louisiana favorite into a delicious Sonoran Desert creation.
It's a celebration of two culinary traditions in one pot.
Explore Timoteo's Southwestern Spice Rubs:
Timoteo's Spice Co.
Bold Southwestern Roots. Flavors Without Borders.
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