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This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Tex Mex Jambalaya Taco Cups are spicy appetizer-sized bites of Cajun jambalaya with a Tex Mex twist in corn tortilla taco cups that are perfect for either your game day or Mardi Gras party.
Today the #SundaySupper family is partnering with Zatarain’s to bring you our unique takes on Jambalaya made with either Zatarain’s Jambalaya mix or Zatarain’s Creole seasoning.
Living in Southeast Texas, Louisiana is our neighbor and has a huge impact on the food in our area. Cajun and Creole food are very popular, and it is not uncommon to see a fusion of Tex Mex and Cajun cuisines. Both Tex Mex and Cajun cuisines use onions, peppers, and chilis for a delicious spicy flavor combination.
With Mardi Gras coming up, I like to have bite sized party foods that capture the flavor of the event without having lots of leftovers.
If you are celebrating Mardi Gras, I highly recommend including these Tex Mex Jambalaya Taco Cups as part of your menu. The Zatarain's Reduced Sodium Jambalaya Mix saves you time and makes it easy. I like it because it does not have all that extra sodium yet still has excellent flavor.
Not familiar with Mardi Gras? It is the season celebrated during the two weeks prior to Fat Tuesday, which is Feb. 9th this year, the day before the start of the Lenten season. New Orleans and several other cities celebrate with parades and parties, and food plays a major role.
Jambalaya, which traditionally is a meal in itself, starts with onions, bell peppers, celery, rice and a variety of meats and/or seafood. It is not unusual to see jambalaya prepared in large pots, often cooked outside.
For this recipe I decided to miniaturize the jambalaya to turn it into an appetizer by serving it in baked corn tortilla taco cups. For the Jambalaya I used Zatarain’s Reduced Sodium Jambalaya Mix and added some Tex Mex flavor by adding chorizo, diced tomatoes with chilis, cumin, and Chili Powder.
I’m very happy that Zatarain’s has a reduced sodium option because to me sometimes the amount of salt in jambalaya and other Cajun / Creole seasoning can overwhelm the flavor, but with this option, you taste all the flavor and not all the salt.
This is a great recipe to introduce people to Jambalaya since it has smaller portions.
With whom will you be sharing these Tex Mex Jambalaya Taco Cups?
Recipe
Ingredients
- 24 corn tortillas sliced in half
- 2 tablespoons oil
- 3 chicken thighs cubed
- salt and pepper to taste
- 1/4 pound chorizo
- 1/2 cup chopped onion
- 1/2 cup each chopped red and green bell peppers
- 1 can diced tomatoes with green chilies
- 1 cup corn kernels fresh or frozen
- 1 clove garlic chopped
- 1 package ZATARAIN'S® Reduced Sodium Jambalaya Mix
- 2-½ cups reduced sodium chicken broth
- 1 teaspoon cumin
- 2 teaspoons chili powder
- Sea Salt and Black Pepper to taste
- 1-1/2 cups shredded Mexican Blend Cheese
Instructions
- Preheat the oven to 350 degrees F.
- Carefully press each corn tortilla half into the bottom and sides of each muffin tin, ensuring that each side overlaps. If necessary, cut a half a tortilla in half again and fit it in the muffin tin on top of the other half tortilla to completely cover the bottom of the cup.
- Bake the muffin tin pan with the corn tortilla cups for about 15 minutes until golden and crispy. Remove and let cool.
- In a large skillet, over medium high heat, add olive oil.
- Season chicken thighs with sea salt and black pepper to taste, then place chicken thighs into the hot skillet and cook on both sides for about 4 minutes on each side.
- While the chicken is browning add in chorizo and brown along with the chicken.
- Remove chicken and chorizo from the pan and set aside. These items will be returned to the pan later in the process.
- If needed, add a little more olive oil then the garlic, onions, and red and green bell peppers, and cook for 2-3 minutes until onions and peppers are softened.
- Add in the Jambalaya Mix and continue to cook for another few minutes.
- Add in the diced tomatoes with chilies and corn and stir well. Continue to cook for another 2 minutes.
- Add chicken broth and chili powder and cumin. Turn heat down to med low and allow to simmer for 15-20 minutes.
- After simmering stir mixture to make sure all of the ingredients are well blended, then add back the chicken thighs and chorizo.
- Cook 15 more minutes.
- Then spoon the jambalaya into each taco cup. Sprinkle each with a tablespoon of shredded cheese.
- Bake for about 5 minutes until they are heated through and the cheese is melted.
This year Zatarain's is celebrating 125 years in business! Be sure to check out the Zatarain's website for more information and the Sunday Supper Jambalaya Pinterest board for some fantastic recipe ideas.
Join me in following Zatarain’s on:
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This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Liz says
I have never thought of fusing these two yummy cuisines—but it works! Your cheesy taco cups are irresistible!!!
Michele says
Thanks!
susan / the wimpy vegetarian says
What a fabulous idea for an appetizer! And so so easy!!!
Michele says
Thanks! Yes. The Zatarain’s Jambalaya Mix makes it very easy to make.
Shelby says
These look like a perfect party appetizer, however I could easily make a meal out of them. Looks delicious Michele!
Renee's Kitchen Adventures says
Such a unique fusion of both cuisines! I love it!
Lisa (Panning The Globe) says
This is such a fun and delicious looking recipe! I’m excited to make it – I love the homemade taco cups filled with delicious jambalaya and melted cheese – so festive!
Serena says
Such fun bites! Love these!