Shrimp, chorizo, and rice trio Jambalaya

Name: Shrimp, chorizo, and rice trio Jambalaya
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 240 g of Camargue PGI whole long-grain rice trio Hériztage; 400 g of cooked large shrimp; 100 g of chorizo (mild or spicy, depending on taste); 2 cans of crushed tomatoes or tomato pulp; 2 leeks; 1 stalk of celery; 1 red bell pepper; 2 onions; 2 garlic cloves; 1.25 L of chicken broth; 2 tbsp of Cajun spices; Olive oil; Salt, pepper

Preparation 10min

Cooking 25min

Quantity 4

Ingredients

240 g of Camargue PGI whole long-grain rice trio Hériztage
400 g of cooked large shrimp
100 g of chorizo (mild or spicy, depending on taste)
2 cans of crushed tomatoes or tomato pulp
2 leeks
1 stalk of celery
1 red bell pepper
2 onions
2 garlic cloves
1.25 L of chicken broth
2 tbsp of Cajun spices
Olive oil
Salt, pepper

Preparation

Peel and chop the garlic and onions.
Wash, peel, and cut the leeks into 1 to 2 cm pieces.
Wash and chop the celery stalk into small pieces.
Wash, deseed, and slice the bell pepper into strips.
Peel the shrimp, leaving just the tails on.
Heat some olive oil in a large pot, add the garlic, onions, leeks, celery, and bell pepper, and sauté for 2 to 3 minutes.
Add the Cajun spices, season with salt and pepper.
Then add the raw rice and sauté for another 2 minutes.
Add the crushed tomatoes, chicken broth, and bring to a boil.
Once it starts boiling, reduce to medium heat and simmer for 25 minutes, stirring regularly.
Sauté the shrimp in a little olive oil, seasoning with salt and pepper.
Slice the chorizo into thin rounds.
At the end of the rice cooking, add the shrimp and chorizo slices and cook for a few more minutes, stirring.
Serve in a dish, topping with a few shrimp and chorizo slices, and serve hot.