Shrimp Chorizo Cajun Jambalaya

There’s something magical about the combination of seafood and spices, and that’s exactly what you’ll find in this delicious dish: Shrimp Chorizo Cajun Jambalaya. I remember the first time I enjoyed this vibrant meal at a small restaurant tucked away in a charming corner of New Orleans. The aroma of herbs and spices filled the air, and the colorful presentation was a feast for the eyes. Every bite of the jumbo shrimp paired with the smoky chorizo brought back that unforgettable experience. It was a spontaneous choice that turned into a love affair with Cajun cuisine. Now, every time I make Shrimp Chorizo Cajun Jambalaya at home, I can’t help but be transported back to those lively streets, filled with laughter and the sounds of jazz.

What’s In This Shrimp Chorizo Cajun Jambalaya

The ingredients for Shrimp Chorizo Cajun Jambalaya work harmoniously to create a flavorful and satisfying dish. Each ingredient plays a vital role, from the smoky notes of the chorizo to the fresh brightness of herbs and vegetables. This combination not only enhances the taste but also adds nutrition and color to the dish, making it irresistible.

• 2 tablespoons olive oil – This healthy fat is essential for starting the sautéing process, allowing the flavors to meld beautifully.
• 1 pound chorizo, sliced – Provides a smoky, rich flavor that’s hard to resist and is the heart of this dish.
• 1 tablespoon butter – Adds richness and depth to the overall flavor.
• 1 medium yellow onion, diced – Essential for the flavor base, giving a sweet and savory lift.
• 1 medium red onion, diced – Offers a lovely color and enhances the sweetness as it cooks down.
• 1 cup diced celery – Brings a nice crunch and freshness to the dish.
• 1 green bell pepper, cored and diced – Adds color and sweetness, balancing the spices.
• 1 red bell pepper, cored and diced – Provides additional sweetness and a pop of color.
• 8 garlic cloves, minced – Infuses the dish with a rich, aromatic flavor.
• 1 jalapeno pepper, seeded and minced – Adds a kick of heat without overpowering the dish.
• 1/2 teaspoon cayenne – Enhances the spice level, making it a true Cajun dish.
• 1 teaspoon diced fresh oregano – Provides a warm, earthy flavor that pairs well with the meat.
• 1 teaspoon diced fresh thyme – Adds an aromatic dimension to the dish.
• 2 tablespoons tomato paste – Helps to deepen the flavors and adds a touch of sweetness.
• 6 cups chicken stock, preferably homemade – The base of the dish, bringing moisture and flavor to the rice.
• 2 cups diced tomatoes – Adds freshness and a juicy burst of flavor.
• 2 1/2 cups long-grain rice, rinsed – The backbone of the jambalaya, absorbing all the delicious flavors.
• 3 bay leaves – Imparts a subtle herbal flavor as it simmers.
• 2 teaspoons kosher salt – Essential for enhancing all the flavors in the dish.
• 1 teaspoon freshly ground black pepper – Adds depth and a touch of heat.
• 2 teaspoons hot sauce – Brings an extra layer of flavor and heat.
• 1/2 cup fresh basil, chopped – Provides a burst of freshness and a beautiful garnish.
• 1/2 cup chopped scallions, divided – Adds a mild onion flavor and a fresh crunch.
• 1 cup chopped fresh parsley, divided – Adds a vibrant touch and balances the spices.
• 1/4 cup freshly squeezed lime juice – Brightens the entire dish and enhances all flavors.
• 1 pound jumbo shrimp, peeled and deveined – The star protein, adding a sweet, briny flavor.

How to Assemble Shrimp Chorizo Cajun Jambalaya

Assembling the Shrimp Chorizo Cajun Jambalaya is a delightful process that fills your kitchen with incredible aromas. Follow these simple steps, and you’ll be rewarded with a dish that’s sure to impress. Let’s dive into the cooking!

1. Heat the olive oil in a large Dutch oven over medium heat. You want the oil to shimmer, indicating it’s hot enough. Once ready, add the chorizo and sauté it for about 10 minutes, stirring occasionally. Watch as it browns and releases its flavorful oils, filling the kitchen with a mouthwatering scent.
2. Using a slotted spoon, remove the cooked chorizo from the pot and transfer it to a paper towel-lined plate. This helps drain the excess fat while you prepare the next layer of flavor.
3. Add the butter, onions (both yellow and red), celery, and peppers to the same pot. Sauté these for 8 to 10 minutes until the onions are translucent. This mixture will become the aromatic base of your jambalaya.
4. Next, stir in the garlic, jalapeno, cayenne, oregano, thyme, and tomato paste. Cook this blend until all the vegetables and herbs meld well, about 2 to 3 minutes. The aromas will intensify, creating a beautiful medley.
5. Pour in the chicken stock and add the diced tomatoes. Bring this mixture to a rolling boil, stirring occasionally. This step is crucial for infusing the flavors into the broth.
6. Once boiling, stir in the rice, and return the cooked chorizo to the pot. Add the bay leaves, salt, black pepper, and hot sauce. Return to a boil, then reduce the heat to low. Cover the pot and let it simmer, partially covered, for about 25 minutes. Keep an eye on it to make sure it doesn’t dry out.
7. After 25 minutes, remove the lid and add half of the basil, half of the scallions, and half of the parsley, along with the lime juice and the shrimp. Stir everything well to combine, ensuring the shrimp are submerged in the mixture.
8. Cover the pot again, and remove it from heat. Allow the jambalaya to steam for an additional 20 minutes. This will ensure the shrimp cooks perfectly, becoming tender and flavorful.
9. When ready to serve, remove the lid and garnish with the remaining basil, scallions, and parsley. Add more hot sauce, salt, and pepper to taste, if desired. Serve it warm and enjoy this comforting dish!

Change It Up

If you’re looking to add your personal touch to the Shrimp Chorizo Cajun Jambalaya, you have plenty of options. Here are some tips to customize this dish to your liking:

• Storage: Leftover jambalaya can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of water or stock.
• Freezing: You can freeze jambalaya for up to two months. Cool it completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
• Pairing: This dish pairs wonderfully with a fresh green salad or some crusty bread to soak up the delicious sauce.
• Vegetable Additions: Feel free to add in other veggies like zucchini, peas, or spinach for added nutrition and color.
• Seafood Variations: You can replace the shrimp with other seafood like scallops or clams for a different twist.
• Herbs: Experiment with different herbs like cilantro or parsley to find your perfect flavor combination.

How to Serve Shrimp Chorizo Cajun Jambalaya

Serving Shrimp Chorizo Cajun Jambalaya is just as delightful as preparing it. Here are some ideas on how to present this vibrant dish:

• In large bowls: Serve individual portions in deep bowls, allowing everyone to enjoy the beautiful colors and textures.
• Garnished: Ensure to garnish with fresh herbs like basil and parsley to enhance the visual appeal.
• With a side of salad: Pair with a light, crisp salad to balance the richness of the jambalaya.
• At gatherings: Serve family-style in the pot for a casual, inviting feel during family dinners or parties.
• For special occasions: This dish is perfect for festive gatherings, making it a great choice for celebrations or themed dinners.
• For late-night snacks: Leftovers make for a hearty late-night snack, simply reheated in the microwave.

FAQ

Conclusion

Shrimp Chorizo Cajun Jambalaya is a vibrant and flavorful dish that brings a taste of New Orleans to your kitchen. Its rich blend of spices and fresh ingredients makes it a favorite among many. I encourage you to try making it at home, as it not only satisfies your cravings but also gives you a chance to get creative in the kitchen!

Shrimp Chorizo Cajun Jambalaya

The ultimate comfort food, Shrimp Chorizo Cajun Jambalaya is a rich and hearty dish bursting with flavor. With succulent shrimp, smoky chorizo, and a medley of spices, this easy weeknight dinner will leave everyone craving more. Perfect for sharing with friends or family, make it tonight!

Print Recipe Pin Recipe

Course Dinner

Cuisine Cajun

Servings 4 servings

Calories 550 kcal

Equipment

• Wooden Spoon
• Peeler
• Frying Pan
• Chef's Knife
• Saucepan
• Cutting Board
• Blender
• Large Pot
• Oven

Ingredients

  

• 2 tablespoons olive oil
• 1 pound chorizo, sliced
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 1 medium red onion, diced
• 1 cup celery, diced
• 1 green bell pepper green bell pepper, cored and diced
• 1 red bell pepper red bell pepper, cored and diced
• 8 cloves garlic, minced
• 1 jalapeno pepper jalapeno pepper, seeded and minced
• 1/2 teaspoon cayenne
• 1 teaspoon oregano, diced fresh
• 1 teaspoon thyme, diced fresh
• 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 black pepper, freshly ground
• 2 teaspoons hot sauce
• 1/2 cup basil, chopped fresh
• 1/2 cup scallions, chopped, divided
• 1 cup parsley, chopped fresh, divided
• 1/4 cup lime juice, freshly squeezed
• 1 pound jumbo shrimp, peeled and deveined

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Once oil is shimmering add the chorizo and sauté 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 sauté 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 chorizo, 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 to steam for 20 minutes before serving.
• Garnish with the remaining basil, scallions, and parsley. Add hot sauce, salt, and pepper as needed.

Notes

• Tip 1: Leftover jambalaya can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of water or stock.
• Tip 2: You can freeze jambalaya for up to two months. Cool it completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
• Tip 3: This dish pairs wonderfully with a fresh green salad or some crusty bread to soak up the delicious sauce.
• Tip 4: Feel free to add in other veggies like zucchini, peas, or spinach for added nutrition and color.
• Tip 5: You can replace the shrimp with other seafood like scallops or clams for a different twist.

Keyword Cajun Jambalaya, Easy Jambalaya Recipe, one pot meal, Shrimp and Chorizo