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Jambalaya is one of my favourite comfort foods- a spicy rice dish that warms the soul! Although chicken, shrimp and andouille sausage are the proteins in a traditional Jambalaya, I decided to use Spanish chorizo and shrimp instead! I loved the smokey, salty bite it added to the dish!
Makes 6 servings!
What you’ll need:
-8 oz (230g) of chorizo, sliced
-1 medium onion
-2 bell peppers
-2 thai green chilies
-4 cloves of garlic
-3 tbsp of Cajun seasoning
-1 tsp of dried thyme
-2 bay leaves
-1 tsp of cayenne pepper (or sub chili powder)
-1 ¾ cup of strained tomatoes (or sub crushed tomatoes)
-1 ½ cups of basmati rice, washed and drained
-4 cups of chicken broth
-1lb of shrimp
Method:
1. In a big pot over medium heat, cook the chorizo until crispy. Set it aside afterwards.
2. To the fat from the chorizo, add a touch of oil and then add the onions, bell peppers and green chillies. Cook until the onions are translucent and the peppers begin to soften.
3. Add the garlic and sautee for another 2 minutes. Season with a little bit of salt.
4. Add the cajun seasoning, cayenne pepper, thyme, bay leaves, strained tomatoes, chicken stock and basmati rice.
5. Increase the heat to high and bring to a boil.
6. Once it begins boiling, reduce the heat to low, cover it and let it simmer for 25 minutes. Stir every so often so that the rice doesn't stick to the bottom of the pot and burn.
7. After 25 minutes, the rice should be nearly done cooking. Add the shrimp, stir and cover. Let the shrimp cook for about 3 minutes.
8. Finally add the chorizo and give it one final mix to combine. Taste and season with more salt if needed.
9. Serve hot with some freshly chopped parsley!
10. Enjoy!
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