If you’ve never tried chorizo and halloumi jambalaya, prepare for your new weeknight obsession. This dish packs spicy, smoky flavor from the chorizo with the salty, chewy bite of grilled halloumi—all stirred into a hearty rice base bursting with color and spice. It’s the kind of meal that feels cozy and bold all at once. In this post, I’ll walk you through the backstory of how this dish made its way into my no-bake kitchen, what makes it stand out, and how you can make it step-by-step. It’s comforting, fiery, and perfect for when you want something seriously satisfying.
In This Post
Chorizo and Halloumi Jambalaya
- Total Time: 40 mins
- Yield: 4 servings
Description
A bold, one-skillet chorizo and halloumi jambalaya bursting with smoky spice and salty, golden cheese—no oven required!
Ingredients
7 oz spicy chorizo, sliced
7 oz halloumi, diced
1 tbsp olive oil
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp cayenne (optional)
1 cup long-grain rice
1 can (14 oz) chopped tomatoes
2 1/2 cups chicken or vegetable broth
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
1. Heat oil in skillet and cook chorizo until crispy. Remove and set aside.
2. Sauté onion and peppers in same skillet for 4–5 minutes.
3. Add garlic, paprika, and cayenne; cook 1 minute more.
4. Stir in rice, tomatoes, and broth. Bring to a boil.
5. Reduce heat, cover, and simmer 20 minutes.
6. Fry halloumi cubes in separate pan until golden.
7. Stir cooked chorizo into rice. Top with halloumi.
8. Garnish with parsley and serve warm.
Notes
Halloumi can be replaced with paneer or grilling cheese.
Add extra chili flakes or jalapeños for more heat.
Pairs well with flatbread or lemon-dressed greens.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Skillet Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 6g
- Sodium: 940mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chorizo and halloumi jambalaya, how to make chorizo jambalaya
Why It’s a Dinner Hero—Every Single Time
Whether you’re cooking for your family or hosting a casual dinner with friends, chorizo and halloumi jambalaya delivers every time. It’s vibrant, satisfying, and layered with flavor in a way that feels way fancier than the effort it takes. That’s what makes it a go-to in my no-bake kitchen—it’s all about big flavor with minimal fuss. Plus, the skillet-to-table serving makes cleanup easy and presentation rustic and inviting.
You don’t need special skills to master this dish. If you can chop, stir, and let things simmer, you’re more than ready. It’s the kind of meal that makes you feel like a pro with just one pan. Honestly, it sits right next to my Creamy Chicken Halloumi and Chorizo Pasta as one of those “I can’t believe I made this” recipes. And that’s the kind of dinner win we all need more of.
How to Make Chorizo and Halloumi Jambalaya
Ingredients You’ll Need
One of the best things about chorizo and halloumi jambalaya is how bold the flavors are without requiring anything complicated. Here’s what you’ll need to make this comforting dish:
- 7 oz (200g) spicy chorizo, sliced
- 7 oz (200g) halloumi cheese, diced into cubes
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- 1 cup long-grain white rice
- 1 can (14 oz) chopped tomatoes
- 2 ½ cups chicken or vegetable broth
- Salt and black pepper to taste
- Fresh parsley or green onion for garnish
These pantry staples come together in a single skillet to create an ultra-flavorful chorizo and halloumi jambalaya. If you love spicy, cheesy one-pan meals, this also pairs beautifully with our Chorizo halloumi chilli pesto spaghetti.
Step-by-Step: How to Make Chorizo Jambalaya with Halloumi
- Cook the chorizo: Heat olive oil in a deep skillet over medium heat. Add sliced chorizo and cook until browned and crispy. Remove and set aside—leave the oil behind for flavor.
- Sauté the veggies: In the same skillet, add diced onion and bell peppers. Sauté for 4–5 minutes until softened. Stir in the garlic, paprika, and cayenne.
- Add rice and liquid: Stir in uncooked rice, chopped tomatoes, and broth. Bring to a boil, then cover and reduce to simmer for 20 minutes or until rice is tender.
- Crisp the halloumi: While rice cooks, pan-fry the halloumi in a non-stick skillet until golden on all sides.
- Combine and serve: Once rice is done, fold in cooked chorizo and top with crispy halloumi. Sprinkle with parsley and serve warm.
This method is similar to what I use for my Hot honey halloumi pasta, and it’s just as soul-satisfying.
Variations and Serving Ideas for Chorizo and Halloumi Jambalaya
Creative Twists to Try
One of the best things about chorizo and halloumi jambalaya is how adaptable it is. With just a few tweaks, you can make it suit different diets, spice levels, or pantry situations.
Make it vegetarian: Swap the chorizo for plant-based sausage or smoky tofu. The halloumi still brings that rich, salty bite, so you won’t miss the meat.
Make it spicier or milder: Love the heat? Go with hot Spanish chorizo and add jalapeños to the sauté step. Prefer it mild? Use sweet or mild chorizo and skip the cayenne altogether. You’re in charge of the kick.
Swap the grain: While long-grain rice is traditional, you can easily make this with quinoa, cauliflower rice, or brown rice—just adjust the liquid and cook time as needed.
Cheese swap: Can’t find halloumi? Try paneer or grilling cheese—they hold up to heat and give a similar result.
How to Serve It Like a Pro
Chorizo and halloumi jambalaya is bold and filling on its own, but with the right sides or toppings, you can turn it into a full spread.
Serve it with a crisp green salad dressed in lemon juice and olive oil—that acidity cuts through the richness perfectly. Or pair it with warm naan or flatbread to soak up the juices.
Top it with chopped parsley, green onions, or even a dollop of Greek yogurt to balance the heat. For a crowd, serve it straight from the skillet at the table.
FAQs About Chorizo and Halloumi Jambalaya
Do chorizo and halloumi go together?
Yes, they go together beautifully. Chorizo offers smoky, spicy richness while halloumi brings a salty, chewy bite that holds its shape when cooked. When combined, especially in rice-based dishes like chorizo and halloumi jambalaya, they create layers of flavor and texture that complement each other without overpowering. It’s a pairing that balances heat with brine and chew with crisp.
Is chorizo good for jambalaya?
Absolutely. Chorizo is excellent in jambalaya. It adds bold, smoky flavor that infuses the rice and vegetables with richness. Traditional jambalaya often uses sausage, and chorizo brings an extra kick thanks to the paprika and garlic in its seasoning. It’s especially delicious when paired with ingredients like peppers, tomatoes, and cheese—just like in this chorizo and halloumi jambalaya.
How to make chorizo jambalaya?
To make chorizo jambalaya, sauté sliced chorizo until crispy, then remove it and cook onions, peppers, and garlic in the same skillet. Stir in uncooked rice, chopped tomatoes, spices, and broth. Let it simmer until the rice is tender. Return the chorizo to the pan and add pan-fried halloumi cubes. Stir and serve hot. You can find the full recipe above in our guide to chorizo and halloumi jambalaya.
Conclusion
Chorizo and halloumi jambalaya is one of those dishes that checks all the boxes—it’s bold, satisfying, customizable, and made in just one skillet. With the smoky bite of chorizo and the crispy-chewy saltiness of halloumi, it’s comfort food with flair. Whether you’re cooking for yourself on a cozy night in or feeding a hungry group, this dish always gets rave reviews.
Best of all, it stays true to the no-bake spirit I love: no oven, no stress, just a stovetop and a big spoon. Add it to your weeknight rotation, and don’t be surprised when it becomes the most requested meal in your house.