Shrimp & Chorizo Cajun Jambalaya

Name: Shrimp & Chorizo Cajun Jambalaya
Yield: 1 serving
Ingredients: 2 tablespoons olive oil; 1 pound chorizo, sliced; 1 tablespoon butter; 1 medium yellow onion, diced; 1 medium red onion, diced; 1 cup diced celery; 1 green bell pepper, cored and diced; 1 red bell pepper, cored and diced; 8 garlic cloves, minced; 1 jalapeno pepper, seeded and minced; 1/2 teaspoon cayenne; 1 teaspoons diced fresh oregano; 1 teaspoon diced fresh thyme; 2 tablespoons tomato paste; 6 cups chicken stock, preferably homemade; 2 cups diced tomatoes; 2 1/2 cups long-grain rice, rinsed; 3 bay leaves; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 teaspoons hot sauce; 1/2 cup fresh basil, chopped; 1/2 cup chopped scallions, divided; 1 cup chopped fresh parsley, divided; 1/4 cup freshly squeezed lime juice; 1 pound jumbo shrimp, peeled and deveined

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Shrimp & Chorizo Cajun Jambalaya

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

2 tablespoons olive oil
1 pound chorizo, sliced
1 tablespoon butter
1 medium yellow onion, diced
1 medium red onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
8 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1/2 teaspoon cayenne
1 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
2 cups diced tomatoes
2 1/2 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons hot sauce
1/2 cup fresh basil, chopped
1/2 cup chopped scallions, divided
1 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lime juice
1 pound jumbo shrimp, peeled and deveined

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Instructions

Heat oil in a large Dutch oven over medium heat. Once oil is shimmering add the chorizo and saute for 10 minutes, stirring occasionally. Using a slotted spoon remove the chorizo from the pan and transfer to a paper towel lined plate; set aside.
Add the butter, onions, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent.
Add the garlic, jalapeno, cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.
Add the stock and tomatoes and bring to a boil. Stir in the rice, and add the sausage, bay leaves, salt, pepper and hot sauce.
Return to a boil, reduce the heat to low and simmer, partially covered, for 25 minutes.
Add 1/2 of the basil, 1/2 of the scallions, and 1/2 of the parsley, the lime juice and the shrimp, and stir well. Cover the pot, remove it from heat, and allow the jambalaya steam for 20 minutes before serving.
Garnish with the remaining basil, scallions, and parsley. Add hot sauce, salt, and pepper as needed.