Jambalaya with shrimp
6 servings
60 minutes
Jambalaya with shrimp is a soulful dish of American cuisine rooted in the Creole and Cajun traditions of Louisiana. Combining the rich aromas of chorizo, fresh vegetables, spicy seasonings, and tender shrimp, it achieves a rich flavor with a hint of spiciness and smoky notes. The rice soaked in oyster juice and tomatoes becomes soft and juicy, creating a perfect balance of textures. This dish is ideal for cozy family dinners or lively celebrations as jambalaya is known for its ability to bring people together at one table. Garnished with fresh parsley, it is served hot, exuding the aroma of spices and the sea. Jambalaya symbolizes the generosity of Southern cuisine, its passion for vibrant flavors, and a deep history of cultural blending.
1
Cut the chorizo into pieces about 1 cm wide. Heat oil in a skillet over medium-high heat and fry the sausage for 3 minutes, then place it on a paper towel.
- Chorizo: 220 g
- Vegetable oil: 1 tablespoon
2
Finely chop the onion, celery, and bell pepper. Sauté them in the remaining oil over medium heat for 5 minutes until the vegetables are soft. Add minced garlic and cook for another 15 seconds.
- Onion: 1 head
- Celery stalk: 1 piece
- Red sweet pepper: 1 piece
- Garlic: 5 clove
3
Then add rice, salt, crushed thyme and cook for 1 minute. After that add broth, oyster sauce, tomatoes (draining about 3/4 of the liquid beforehand) and chorizo. Bring to a boil, then reduce heat, cover and cook for 25 minutes, stirring occasionally.
- Long grain rice: 1.5 glass
- Salt: 1 teaspoon
- Fresh thyme: 2 g
- Canned tomatoes in pieces: 400 g
- Oyster juice: 220 ml
- Chicken broth: 1.5 glass
- Chorizo: 220 g
4
Clean the shrimp and remove the intestinal vein. Place them on top of the rice and continue cooking covered for another 5 minutes. Before serving, sprinkle with chopped parsley.
- Shrimps: 450 g