Jambalaya With Shrimp & Chorizo

Serves 2

Jambalaya is a hearty and flavorful dish made with shrimp, chorizo, brown rice, and vegetables. To make it, cook the shrimp in a skillet until browned, then set aside. Sauté the onion, red pepper, and chorizo in the same skillet until softened. Add the rice and stock, bring to a boil, then reduce heat and simmer for 12 minutes, or until the rice is tender. Stir in the shrimp and cook until just cooked through. Serve with parsley and lemon juice.

Ingredients

• 14 oz shelled raw shrimp
• 1 tsp olive oil
• 1 tsp Cajun seasoning
• 1 onion finely diced
• 1 red bell pepper deseeded & finely diced
• 6 oz Spanish chorizo sausages sliced
• 1 garlic clove finely grated
• 1 cup brown basmati rice rinsed
• 2 cups chicken stock
• 4 sprigs of parsley roughly chopped
• 1 lemon cut in wedges
• salt & pepper, to taste

Directions

1. Heat a non-stick skillet over medium heat.
2. Toss shrimp with oil and spice mix to coat. Working in batches, shrimp in skillet until just browned on both sides, transfer to a plate, and repeat with remaining shrimp. Set aside.
3. Add onion, red pepper and chorizo to skillet and cook for 5-6 minutes or until onion is soft.
4. Add garlic and cook for 30 seconds until fragrant.
5. Add rice and stock, cover with a lid and bring to a gentle simmer. Cook for 12 minutes or until rice is tender. Adjust seasoning.
6. Scatter over shrimp and continue to cook covered for a few more minutes or until shrimp are just cooked through. Remove from heat and stand covered for 8-10 minutes.
7. Toss parsley through, squeeze over lemon and serve.