Shrimp, Chorizo & Chicken Jambalaya
Ingredients
Grapeseed oil
1 small onion, diced
1/2 stalk celery, diced
2 garlic cloves, minced
2 boneless skinless chicken thighs, cut into chunks
1 chorizo, diced
1 small (or half of a large) red bell pepper, chopped
1/2 tablespoon Cajun season
1/2 teaspoon paprika
Salt
Pepper
1 tablespoon tomato paste
1 cup long grain rice
3/4 cup crushed tomatoes (half of a 15 oz can)
2 cups chicken stock
1 cup chopped okra
5–7 large peeled and deveined shrimp (or more if you’d like)
Chopped fresh scallions
Lemons
Instructions
In a cast iron skillet or dutch oven heat up a drizzle of grapeseed oil over medium high
To the pan add in the chopped onion and celery with a little pinch of salt for about 2 minutes
To the pan add in the minced garlic and cook until fragrant, just a few seconds
Add in the chunks of chicken and cook until the chicken starts to sear a little bit, about 2 minutes. Don’t worry- it won’t be fully cooked through yet
After the chicken has a sear on it add in the chopped chorizo. Cook for another minute
Add the chopped red pepper and saute another minute
Add in the Cajun seasoning, paprika, salt, pepper, and tomato paste. Stir to coat all of the veggie and meats in the spices and tomato pasta. Cook this for a minute
Add in the rice and stir so it is all coated
Add in the crushed tomatoes and chicken stock. Stir to combine and let it come to a boil
Once it comes to boil turn it town to medium low and put a lid on it. Let it cook for 20 minutes, checking and stirring every 5 minutes or so- so that it doesn’t stick to the bottom
Add in the chopped okra, put the lid back on, and cook for 5 minutes
Season the shrimp with salt and pepper. Nestle the shrimp in the rice and put the lid back on. Let it cook for about 5 minutes until the shrimp turn white and slightly curl
Once done sprinkle the top with chopped scallions and give it a big squeeze of lemon. That’s it!!! The best dinner ever
