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    You are in: Home / Recipes / Shrimp and Chorizo Jambalaya Recipe
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    Shrimp and Chorizo Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    English_Rose's Note:

    This spicy, zingy Creole dish with juicy shrimp can be frozen for up to 1 month. To freeze: transfer to a container, label and freeze for up to 1 month. To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Microwave in portions, 2 at a time, on full power for 3 minutes (for a 900W microwave), gently stirring halfway, until piping hot throughout. Serve with Tabasco and lime wedges.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
    2. 2
      Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
    3. 3
      Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.

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    Nutritional Facts for Shrimp and Chorizo Jambalaya

    Serving Size: 1 (547 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 497.7
     
    Calories from Fat 158
    31%
    Total Fat 17.5 g
    27%
    Saturated Fat 6.2 g
    31%
    Cholesterol 109.7 mg
    36%
    Sodium 1158.3 mg
    48%
    Total Carbohydrate 54.7 g
    18%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.8 g
    23%
    Protein 28.9 g
    57%

    The following items or measurements are not included:

    fresh thyme sprigs

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