Jambalaya is a classic New Orleans dish. I’ve created this jambalaya recipe with shrimp and Spanish Chorizo sausage, giving the dish a change from traditional smoked sausage.
1 pound of cooked shrimp,
1/2 pound of Spanish chorizo sausage, sliced into 1 inch pieces
2 tablespoons of olive oil
3 cloves of garlic, chopped
1 small chopped red onion
1 small chopped red bell pepper
1 small chopped green bell pepper
2 14-ounce can of diced tomatoes, drained
1 cup of chicken stock
1 cup of clam juice
1 cup of long grain rice
1 teaspoon of kosher salt
1 teaspoon of cayenne pepper
2 bay leaves
3 tablespoons of fresh parsley (optional for garnish)
In a heavy skillet or large pot, heat the pan to medium high heat.
Add the sausage, red onion, celery, bell pepper and garlic. Cook until tender and when the vegetables have browned somewhat in color in about 10 minutes.
To the pan add the chicken stock, clam juice, rice, tomatoes and seasonings. Stir the mixture to combine.
Cover the pot and reduce the mixture to a simmer. Cook for 1 hour. Make sure to periodically stir the mixture about every 15 minutes.
The last five minutes of cooking add the cooked shrimp and stir into the jambalaya.
Before serving, discard the bay leaves and garnish with fresh parsley if desired.
*Cooking tip: Chorizo sausage can be replaced with another smoked sausage of your preference. Also when preparing the Jambalaya, if the mixture seems to be sticking to the pan, add a little water or chicken stock.
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