Jambalaya with Shrimp & Chorizo Jambalaya with Shrimp & Chorizo

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 6 servings



In large saucepan, cook chorizo over medium-high heat for 4 to 5 minutes or until golden. Transfer to paper towel-lined plate.

In same pan, cook green pepper, celery, onion and garlic, stirring, until vegetables are softened, about 5 minutes. Add rice; cook, stirring, for 1 minute. Mix in tomatoes, broth and Cajun Spice Blend; bring to boil.

Cover; reduce heat to low and simmer until rice is tender and liquid has been almost completely absorbed, about 15 minutes. (If rice is still firm, add additional 1/2 cup of broth and cook until tender.) Season with salt and pepper.

Add shrimp and reserved chorizo; cook until shrimp are pink and opaque throughout, about 2 minutes. Sprinkle with parsley; serve with hot pepper sauce (if using).


Cajun Spice Blend 

In small bowl, combine 1 tbsp each paprika, garlic powder and onion powder, 2 tsp each dried thyme, dried oregano and pepper, 1 tsp salt and 1/2 tsp cayenne pepper. (Make-ahead: Can be stored in airtight container at room temperature for 6 months.) Makes about 1/3 cup.

Nutritional facts PER SERVING: about

  • Calories 320
  • Total fat 12 g
  • Saturated fat 4 g
  • Cholesterol 95 mg
  • Sodium 650 mg
  • Total carbohydrate 35 g
  • Fibre 2 g
  • Sugars 3 g
  • Protein 18 g
  • Iron 2.2 mg
Share X
Lunch & Dinner

Jambalaya with Shrimp & Chorizo