Beef / Pork

Roast Chicken and Chorizo Jambalaya takes several minutes to prepare.

Roast Chicken and Chorizo Jambalaya takes several minutes to cook.

Roast Chicken and Chorizo Jambalaya makes 7 servings.

The ingredients for Roast Chicken and Chorizo Jambalaya are:

Start by making chicken & bacon stock, or using frozen:
2 cups Slow simmered chicken stock made from:
pan roasted leftover bones, meat & skin of approx. 1 small roasting chicken (skin, bones, & meat removed after cooking; set aside meat for later)
parsley stems (about a bunch's worth)
1 slice bacon (1 oz.)
1 tablespoon fungus among us dried mushroom blend

Ingredients:

2 cups chicken/bacon stock (see above)

Trinity:
1 onion, diced (7 ounces)
? 1 small green bell pepper, diced (5 oz.)
? 2 stalks celery, diced (1 cup)
Meats:
? (5 oz.) 6 slices bacon, cut into 1 inch pieces, +
? all the bacon drippings for sauteing
? 7 ounces chorizo
* 6 oz. of cooked meat from the chicken stock
? 8 oz. roast dark meat chicken, bones & skin removed, cut into 1 inch pieces

Seasonings:
? 1.5 tablespoons Cajun seasoning
? 5 small cloves garlic, minced
? 1 (28 ounce) can fire roasted tomatoes
? 1/2 teaspoon red pepper flakes
? 1/2 teaspoon hot pepper sauce
? 2 teaspoons Worcestershire sauce
? 1 teaspoon file powder
? 2 bay leaves
3 oz. mushrooms
3 oz. zucchini
. .5 oz. ancho chili (one) seeds removed, chopped fine


* Alternate meat ideas:
? 1.5 cups chopped cooked ham
? 1.5 cups cooked andouille sausage, sliced
? 1.5 cups cooked chicken, cut into bite-sized pieces (or)

? 1/2 pound cubed cooked ham
? 1/2 pound cubed cooked chicken
? 1/2 pound cubed smoked sausage

Here is how you make Roast Chicken and Chorizo Jambalaya:

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. Add the meats to the pot, and pour in the tomatoes and chicken broth. Season with Cajun seasoning and other spices. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes. Stir in the bacon just before serving, and heat through.Makes about 7 1-cup servings. Careful! You will want to finish this off!Number of Servings: 7Recipe submitted by SparkPeople user REBECCAFRIEDMAN.

The nutritional information for Roast Chicken and Chorizo Jambalaya is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 428.4

• Total Fat: 25.9 g
• Cholesterol: 86.8 mg
• Sodium: 1,334.1 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 3.1 g
• Protein: 30.1 g