Shrimp and Chorizo Jambalaya Recipe

Shrimp and Chorizo Jambalaya Recipe

Cindy Murray -Ivy Tech – East Chicago Campus 2011 Chorizo Contest

Prep Time: 15-30 min.

Start to Finish: 1.5 Hours

6-8 Servings

INGREDIENTS:

  • 1 tbsp. vegetable oil
  • 1 ½ lbs raw shrimp, peeled, deveined
  • 1 lb. El Popular Chorizo (Original)
  • 1 tsp salt
  • 1 tsp of cayenne pepper
  • ¾ tsp black pepper
  • 1 tbsp. Cajun seasoning
  • 2 bay leaves
  • 2 cups green pepper, chopped
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • 1 cup green onions, chopped
  • ¼ cup parsley, chopped
  • 1 tbsp garlic, minced
  • 1 ¼ cup canned tomatoes, chopped
  • 3 ½ cups beef stock
  • 2 cups parboiled rice

INSTRUCTIONS:

  1. Season the shrimp with salt and pepper.
  2. In a large heavy sauce pot add oil, brown El Popular Chorizo then add the shrimp.
  3. Stir in salt, pepper, cayenne pepper and Cajun seasoning cook 2 minutes.
  4. Then add onions, green pepper, celery, green onions, parsley, and garlic cook for 5 minutes.
  5. Then add tomatoes, beef stock, bay leaves and rice. Cook until rice is done.

 

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