- Prep time 20 minutes
- Total time 50 minutes
- Portion size 6 servings
Ingredients
Method
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
