In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cajun style rice with shrimp and chorizo

Gluten-Free Friendly, Dairy-Free, Soy-Free, Spicy

2 Servings, 690 Calories/Serving

35 Minutes

In Cajun kitchens, the combination of onions, celery and bell peppers is known as the “holy trinity” and is the basis of countless dishes. Here Chef Justine riffs on a classic jambalaya inspired by her days as a young cook working in kitchens in New Orleans.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces chorizo sausage
3 ounces shallots
1 bell pepper
2 celery ribs
2 tomatoes
1 tablespoon Creole spice mix
1 tablespoon tomato paste
½ cup white rice
4 ounces padron peppers
6 ounces shrimp
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce (optional)

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Brown the sausage

In a 4-quart sauce pot, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the chorizo, breaking it up with a spoon, and cook until starting to brown, about 5 minutes. With a slotted spoon, transfer the sausage to small bowl, leaving the fat in the pan.
While the sausage cooks, prepare the vegetables.

Prep the vegetables

Peel and slice the shallots.
Dice the red bell pepper, discard the seeds.
Slice the celery.
Cut the tomatoes into 1-inch pieces.

Cook the vegetables and rice

Warm the same pot used to cook the sausage over medium high heat. Add the shallots, peppers and celery, the creole spice mix and season with salt. Cook until the vegetables start to soften, about 3 minutes. Add the tomatoes and tomato paste and cook until the tomatoes start to breakdown, about 5 minutes. Add the rice, 1½ cups of water and stir to combine. Bring to boil, reduce to simmer, and cook until the water is mostly absorbed and the rice is tender, about 20 minutes.

Cook the peppers and shrimp

In a 12-inch frying pan over high heat warm 1 tablespoon oil until hot but not smoking. Add the padron peppers and cook, turning occasionally until slightly blistered, about 5 minutes. Transfer to a paper towel lined plate and season with salt. When the rice has about 5 minutes left to cook add the shrimp, Worcestershire sauce, and Tabasco (if using,) and cook until the shrimp is opaque and cooked through, about 5 minutes.

Serve

Transfer the shrimp and chorizo rice to serving bowls, serve with the padron peppers.

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