Mexican Jambalaya
5
Updated Oct 10, 2019
This post may contain affiliate links. Please read our disclosure policy.
This Mexican jambalaya can be made in 30 minutes and is loaded with veggies and sausage, and is served over rice making it the perfect dish to serve a crowd and delicious any time of the year.
Hot jambalaya! Every time my hubby makes jambalaya my kids always rejoice saying, “Hot jambalaya!” It’s a quote from one of our favorite family movies, Mrs. Doubtfire.
Every winter my hubby makes a huge pot of jambalaya from a recipe his mother used to make. It is actually super simple to make. It’s a one-pot meal served over rice.
I have his mother’s original typed recipe with handwritten notes my husband has added to it throughout the years. And now this is my version giving this Cajun classic a Mexican twist with the addition of frijoles and chile.
This jambalaya has the perfect amount of spice with a combo of Andouille sausage, Mexican chorizo, Basque chorizo, paprika, cayenne powder, ancho chili powder, and fire roasted green chile.
We like to serve jambalaya over cooked Mahatma Basmati Rice rather than cooking the rice with the jambalaya.
This premium quality basmati rice is grown in the foothills of the Himalayas, where it is washed by the snow-capped mountains.
This simple rice recipe makes light, tender and fluffy rice every time and makes any leftovers very easy to freeze.
Photography by Jenna Sparks
This post is in partnership with Mahatma. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Mexican Jambalaya
Ingredients
- 24 ounces smoked Basque chorizo
- 12 ounces smoked pork sausage, Cajun style Andouille
- 9 ounces Mexican chorizo, pork or beef
- 2 small white onions, chopped
- 1 bell pepper, chopped
- 2 stalks of celery, chopped
- 4 (14.5 -ounce ) cans fire-roasted diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon ancho chili powder
- ½ teaspoon cayenne powder
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 32 ounces low sodium chicken broth
- 2 to 3 Anaheim or Hatch chiles, roasted, peeled, and chopped
- 1 (30-ounce) can pinto beans , drained and rinsed
Garnishes:
- Sliced green onions, optional
- Creole seasoning, optional
Basmati Rice:
- 3 cups chicken broth
- 1 1/2 cups Mahatma® Basmati Rice
- 1 1/2 tablespoons unsalted butter
Instructions
- Slice Basque and Cajun style smoked sausages and set aside.
- Cook the Mexican chorizo in a large stock pot, crumbling it until cooked thoroughly for 8 minutes.
- Add the chopped onions and cook for 3 more minutes.
- Stir in the bell pepper and celery and cook for another 4 minutes, stirring occasionally.
- Add the remainder of ingredients and let come to a boil. Lower heat to simmer and cook for 25 minutes.
Basmati Rice:
- In a medium pot, bring broth, butter, and rice to a boil. Cover the pot with a tight-fitting lid, then turn the heat down to a simmer and cook for 20 minutes, until all of the liquid is absorbed and the rice is tender. If the rice is still too firm, add a few tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
- This rice can be frozen in an airtight container for up to 3 months.
Serve:
- Serve Mexican jambalaya over cooked basmati rice, topped with slices of green onion, and sprinkle with Creole seasoning, if using.
Notes
-12 ounces smoked pork sausage, Cajun style Andouille (recommend Aidells Cajun Style Andouille Smoked Sausage)
– 9 ounces Mexican chorizo (recommend Cacique)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is even better with grilled shrimp. Jambalaya is like a fully upgraded paella . I wish there were more cajun restaurants in Mexico. The people over there would love creole food.
You recipes take me back to cooking with my grandma Concha. So many recipes were lost but you have brought them back. Thank you.
This is th e best jambalaya I’ve ever had. It is super delicious, loved it.
I was interested in trying this recipe …until I shopped around for the sausages. The prices for the Spanish and the Cajun sausages was outrageous! The Basque sausage was 40 dollars plus 18 dollars for delivery. Can you suggest a market or a brand where the price is not prohibitive? The recipe sounds delicious.
Oh no, that can’t be!!! I purchased all my ingredients at my local King Soopers (Kroger store). You might also want to check Walmart.
-24 ounces smoked Basque chorizo (recommend Falls Brand Basque Chorizo)
-12 ounces smoked pork sausage, Cajun style Andouille (recommend Aidells Cajun Style Andouille Smoked Sausage)
– 9 ounces Mexican chorizo (recommend Cacique)
Hope this is helpful!