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Shrimp & Chorizo Cajun Jambalaya

Ashley Manila
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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

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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