Spicy Jambalaya Mozambique


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Made this jambalaya for a family party and it was a big hit! You can use leftover chicken if desired. Hope you try it, it's worth it!

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  • 1 lb. chorizo, remove casing and slice
  • 1 1/2 lb. med. shrimp, shells removed
  • 2 boneless, skinless chicken breasts, cubed
  • 1 stick butter
  • 1/4 C. olive oil
  • 1 12-oz. bottle beer
  • juice of 2 lemons
  • 3/4 C. Franks hot sauce
  • 2-3 pkg. goya
  • 1 lg. onion, diced
  • 1 med. green bell pepper, diced
  • 5 cloves garlic, chopped
  • 1 Tbs. fresh parsley

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Put olive oil in a large heavy pan and saute onion and bell pepper and garlic until tender. Add chorizo and cook for about 10 minutes on medium heat. Add chicken and cook until no longer pink. Put in hot sauce, beer, goya, lemon juice and shrimp. Cook until shrimp is done. Serve over rice. Sprinkle with parsley

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