Shrimp and Chorizo Jambalaya

Add a little Mexican flair to this traditional Creole dish and sit down to a big hearty meal of Shrimp and Chorizo Jambalaya. 

Shrimp and Chorizo Jambalaya from The Girl In The Little Red Kitchen

Back in the beginning of April I skedaddled out of town (also how has a month flown by already?) for a jaunt down to New Orleans for 5 days.  It was a well needed break from work and life and I was ready to immerse myself in all the food, music and culture New Orleans had to offer.

I promise to give you all the scoop on where to eat and stay in New Orleans but you have to wait until tomorrow for that.  Today we chat jambalaya.

Any time I return home from a vacation I always feel renewed, tired but renewed and excited to get back into the kitchen.  Having the opportunity to taste other cuisines pushes me to move out of my comfort zone.  I can make the same stuff all the live long day but that gets boring and trying new things in the spice of life!

Shrimp and Chorizo Jambalaya | girlinthelittleredkitchen.com

There was so much food to try in New Orleans though that no dish was ever repeated more than once except for some muffalettas and of course beignets from Cafe du Monde.

Braden ordered jambalaya on our first night and I had a couple of bites, but sadly the restaurant was a bit disappointing.  I knew I could make it better and then it reminded me of a version I had back in NY but with a Mexican twist.

When you think about the dish, it has Spanish and French influences already, so would it be so crazy to swap out a few items? That andouille sausage is swapped for fresh chorizo and say goodbye to cajun spice to be replaced with cumin, chili powder and cayenne pepper.

 I realize some purists might look down on this but trust me the spice is there!  It was so spicy at first, I could barely taste it.  I guess whatever guts I had eating cajun rubbed crawfish down south didn’t come back with me.

Seriously though, don’t be afraid of the spice, a healthy topping of guacamole and a squeeze of lime tones it down.

Shrimp and Chorizo Jambalaya | girlinthelittleredkitchen.com

Shrimp and Chorizo Jambalaya
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Ingredients

  • 1 medium yellow onion, diced
  • 2 bell peppers (any color), diced 1/4 inched
  • 3 garlic cloves, minced
  • 1 jalapeno, finely diced (remove the seeds for less heat)
  • 2 fresh chorizo links, cut into 1/4 inch slices
  • 1 - 15oz can diced tomatoes
  • 3/4 cup long grain rice
  • 2 1/14 cups chicken stock
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound large shrimp, peeled and deveined

Instructions

  1. In a large cast iron skillet over medium heat pour 2 tablespoons of neutral oil such as avocado or grapeseed. Once the oil is shiny and hot add the chorizo and cook until it starts to brown and caramelize on both sides - moving it around the pan so it doesn't burn.
  2. Remove the chorizo from the pan with a slotted spoon and set aside in a small bowl.
  3. If needed add a little more oil to the pan and add the onion, peppers and jalapeno. Cook until the onions are soft and translucent. About 5-7 minutes and add the garlic. Cook for about 30 seconds or until fragrant.
  4. Add the chorizo back into the pan and pour in the diced tomatoes. Stir in the rice and then the chicken stock, salt, cumin, chili powder and cayenne pepper. Bring the stock to a simmer and reduce the heat to medium-low. Cover the skillet and cook for 20 minutes or until most of the stock has been absorbed.
  5. At this time add the shrimp, cover again and continue to cook until the rice is tender and cooked through, about 5-6 minutes more. Taste, if the rice isn't cooked through add more chicken stock and cook until it's absorbed. Adjust seasoning as necessary.
  6. Serve jambalaya with a side of guacamole, limes and cilantro to top.
  7. Makes about 4 servings.
Recipe Type: Main
http://girlinthelittleredkitchen.com/2015/04/shrimp-and-chorizo-jambalaya/

Shrimp and Chorizo Jambalaya | girlinthelittleredkitchen.com

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10 thoughts on “Shrimp and Chorizo Jambalaya

  1. Ginny McMeans

    So exciting that you got to go to New Orleans and also have so many culinary adventures. Great job with the Jambalaya!

    Reply
  2. Heather / girlichef

    Traveling always brings me a feeling of renewal and revival (in the kitchen), too. I’m dying to visit NOLA one of these days and look forward to hearing more about your time there. This jambalaya is totally making me hungry, it looks amazing!

    Reply

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