Shrimp Jambalaya
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Jambalaya is an iconic Louisiana dish: try this delicious shrimp jambalaya recipe, a tasty alternative to the traditional one with chorizo and jumbo shrimps.
08 January, 2017
ingredients
Vegetable stock
500 ml
Shrimps
16 - 20, jumbo
Chorizo
200 g, diced
Onion
2, finely diced
Garlic
2 cloves, finely diced
Pepper
3 (green, red and yellow), cut into chunks
Chili pepper
1 green, finely chopped
Cloves
Paprika
1 tsp, smoked
Rice vinegar
250 g, long-grain
Tomatoes
4, peeled, deseeded and diced
Bay
1 leaf
Tabasco
1 tsp
Parsley
roughly chopped, to garnish
Preparation
How to Make Shrimp Jambalaya recipe
Bring the stock to a boil ina pan, add the shrimps and simmer for 2-3 minutes, then remove from the stock and put both to one side.
Brown the chorizo in a hot, deep-sided pan and remove.
Fry the onion, garlic, peppers and chilli in the hot pan in the fat from the sausage for 5 minutes, stirring.
Season with a pinch of ground cloves and the paprika.
Stir in the rice and fry until translucent.
Add the tomatoes, bay leaf and stock to the pan.
Season with Tabasco, bring to the boil, reduce the heat and simmer for about 20 minutes, then season to taste with salt and ground black pepper.
Mix the shrimps and the chorizo through the rice and heat through, or simmer until cooked if appropriate, adding more stock if required.
Serve the shrimp jambalaya recipe garnished with parsley.
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