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Shrimp Chorizo Cajun Jambalaya

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!
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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