Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil
  • 1 onion (diced)
  • 2 stalks celery (diced)
  • 1 bell pepper (any colour, thinly sliced)
  • 2 cloves garlic (minced)
  • 1 tsp cayenne pepper
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 8 oz smoked chorizo sausage (sliced)
  • 2 cups long-grain white rice
  • 1 796 ml can diced tomatoes
  • 5 cups vegetable stock
  • 1 pound large shrimp (peeled)
  • 1/4 cup chopped fresh parsley for garnish

Instruction

  • In a dutch oven or other large pot, heat oil over medium heat.
  • Add onion, celery, bell pepper and garlic.
  • Cook for about 5 minutes, or until vegetables are tender.
  • Add cayenne pepper, thyme, paprika, salt and pepper and stir, cooking for about 1 minute.
  • Add sausage, rice, tomatoes and their juice and stock. Bring to a boil, then reduce heat to low and allow to simmer, stirring occasionally, until rice is tender and most of the liquid is absorbed, 20-30 minutes.
  • Stir in the shrimp and cook until shrimp are pink and cooked through, about 5 minutes. Remove from heat, cover and let stand 5-10 minutes. Garnish with parsley.