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Shrimp & Chorizo Cajun Jambalaya

A hearty Cajun jambalaya with smoky chorizo, tender shrimp, vegetables, and fragrant herbs in a savory tomato-stock base.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

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 each green bell pepper cored and diced
  • 1 each red bell pepper cored and diced
  • 8 cloves garlic minced
  • 1 each jalapeño pepper seeded and minced
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon fresh oregano diced
  • 1 teaspoon fresh thyme diced
  • 2 tablespoons tomato paste
  • 6 cups chicken stock preferably homemade
  • 2 cups diced tomatoes
  • 2 1/2 cups long-grain rice rinsed
  • 3 leaves bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons hot sauce
  • 1/2 cup fresh basil chopped, divided
  • 1/2 cup scallions chopped, divided
  • 1 cup fresh parsley chopped, divided
  • 1/4 cup freshly squeezed lime juice
  • 1 pound jumbo shrimp peeled and deveined

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat until shimmering.
  • Add the sliced chorizo and sauté for about 10 minutes, stirring occasionally, until browned; use a slotted spoon to transfer the chorizo to a paper-towel-lined plate and set aside.
  • Add the butter to the same pot, then add both onions, diced celery, and both bell peppers; sauté 8–10 minutes until the onions are translucent.
  • Stir in the minced garlic, minced jalapeño, cayenne, oregano, thyme, and tomato paste, and cook 1–2 minutes until fragrant and well combined with the vegetables.
  • Pour in the chicken stock and diced tomatoes and bring the mixture to a boil.
  • Stir in the rinsed rice, return the reserved chorizo to the pot, add the bay leaves, kosher salt, black pepper, and hot sauce; bring back to a boil.
  • Reduce heat to low, partially cover, and simmer for 25 minutes, or until the rice is nearly tender and has absorbed most of the liquid.
  • Add half of the chopped basil, half of the scallions, half of the parsley, the lime juice, and the shrimp; stir to combine.
  • Cover the pot, remove it from the heat, and let the jambalaya steam for 20 minutes so the shrimp finish cooking and flavors meld.
  • Uncover and garnish with the remaining basil, scallions, and parsley; adjust seasoning with additional hot sauce, salt, or pepper if desired, then serve.

Equipment

  • Dutch oven or large heavy pot
  • Slotted Spoon
  • cutting board and knife
  • Measuring cups and spoons

Notes

  • Use homemade or good-quality stock for best flavor.
  • Rinse the rice to remove excess starch.
  • Adjust cayenne and hot sauce to control heat.
  • Let the dish rest covered off heat so shrimp finish gently.