Shrimp & Chorizo Cajun Jambalaya
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Shrimp & Chorizo Cajun Jambalaya
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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 yellow onion medium, diced
- 1 red onion medium, diced
- 1 cup celery diced
- 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 pepper
- 1 teaspoons oregano fresh, diced
- 1 teaspoon thyme fresh, diced
- 2 tablespoons tomato paste
- 6 cups chicken stock preferably homemade
- 2 cups diced tomatoes
- 2 1/2 cups long-grain rice rinsed
- 3 bay leaf
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 2 teaspoons hot sauce
- 1/2 cup basil fresh, chopped
- 1/2 cup scallions chopped, divided
- 1 cup parsley chopped, fresh, divided
- 1/4 cup lime juice freshly squeezed
- 1 pound Shrimp jumbo, peeled and deveined
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.
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