A flavorful and simple Cajun-inspired jambalaya made in one pot with chorizo, shrimp, and a mix of vegetables, perfect for a quick yet satisfying dinner.
Ingredients extracted via AI
bell pepper1 Šálka onion1 Šálka celery1 Šálka sweet paprika2 tomatooil450 g chorizo sausage3 strúčik garlic1 PL creole seasoning1 Šálka white rice2 Šálka chicken broth450 g shrimpfresh parsley
Procedure generated via AI
Chop the bell pepper, onion, and celery into bite-sized pieces, about one cup of each.
Dice the tomatoes, but set them aside for now.
Heat some oil in a skillet over medium-high heat.
Add the chopped bell pepper, onion, and celery to the skillet and cook covered until softened.
Cut the chorizo into bite-sized pieces (around 1 pound).
Create a small space in the skillet, add a bit more oil, and toss in the minced garlic (about 3 cloves).
When the garlic becomes fragrant, stir the vegetables and garlic together, then add the chorizo.
Cook the chorizo for 3-4 minutes until it starts to brown, stirring occasionally.
Sprinkle in about a tablespoon of creole seasoning and stir constantly, cooking the spices briefly for about 30 seconds.
Add one cup of white rice and stir to lightly toast it and absorb the spices.