SHRIMP AND CHORIZO JAMBALAYA
This spicy, zingy Creole dish with juicy shrimp can be frozen for up to 1 month. To freeze: transfer to a container, label and freeze for up to 1 month. To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Microwave in portions, 2 at a time, on full power for 3 minutes (for a 900W microwave), gently stirring halfway, until piping hot throughout. Serve with Tabasco and lime wedges.
Provided by English_Rose
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
- Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
- Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.
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pratik shrestha
[email protected]This is my favorite jambalaya recipe. It's the perfect combination of flavors and it's always a crowd-pleaser.
Best Pizza
[email protected]I love this recipe! It's so easy to make and it always turns out delicious.
TASWELL Simons
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
OLA LEND
[email protected]This jambalaya was a complete disaster. The rice was burnt and the shrimp and chorizo were rubbery.
Jeremy Pierce
[email protected]I would not recommend this jambalaya recipe. The flavors were bland and the rice was undercooked.
Brian Sessoms
[email protected]This jambalaya was okay, but I've had better. The shrimp and chorizo were a little overcooked and the rice was a little dry.
Muhammad Afzaal
[email protected]The rice in this jambalaya was a little mushy for my taste, but the shrimp and chorizo were cooked perfectly.
aiden davis
[email protected]This jambalaya was a little too spicy for me, but it was still very good. I would recommend using less cayenne pepper next time.
jahanzeb anwar
[email protected]I love this jambalaya! The shrimp and chorizo are always cooked perfectly and the rice is always fluffy and flavorful.
Shopna Khatun
[email protected]This is my new favorite jambalaya recipe! It's easy to make and it always turns out perfectly.
Saucy Shawty
[email protected]This jambalaya was easy to make and it turned out great. The flavors were wonderful and the shrimp and chorizo were cooked perfectly.
Dickson Garrick
[email protected]I made this jambalaya for a party and it was a hit! Everyone loved it. The shrimp and chorizo were cooked perfectly and the rice was fluffy and flavorful.
John Buerger
[email protected]This is the best jambalaya I've ever had! The rice was cooked perfectly and the shrimp and chorizo were cooked to perfection. I will definitely be making this again.
Hamid Abbas
[email protected]The flavors in this jambalaya were amazing! The combination of shrimp, chorizo, and spices was perfect. I will definitely be making this again.
Rasel Pk
[email protected]This jambalaya was incredibly flavorful and easy to make. I followed the recipe exactly and it turned out perfectly. The shrimp and chorizo were cooked to perfection and the rice was fluffy and flavorful.