Cajun Cooking: Chorizo Jumbalaya

by Alan on April 20, 2010

Haha. Ok so you don’t usually think of Chorizo when you think of delicious spicy jumbalaya. I tried to find andouille sausage, but I couldn’t find it in Safeway. Perhaps I didn’t look hard enough. Anyway I digress.

Between the chorizo and the cayenne, this is a ridiculously hot dish, if you prefer it less spicy cut down the amount of cayenne pepper. Chorizo is normally pretty hot already. With plenty of rice, and vegetables in the pot, it’s also a pretty hearty dinner.

Active Time: 20 Minutes

Total Time: 40 Minutes

Yield: Serves 4

You've got a lot of chopping to do...

RECIPE INGREDIENTS

1 tablespoon vegetable oil
1/2 pound chorizo
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
4 cups canned chicken broth
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
As much as needed of McCormick’s Cajun seasoning…

DIRECTIONS
Heat oil in large saucepan over medium heat. Add sausages and cook until browned, about 8 minutes. Chorizo won’t stay formed like normal sausages in jumbalaya so don’t worry. Once it’s browned enough set it aside. It will look kind of like ground beef.

Browning the chorizo - Chorizo Jumbalaya

Oh god this is going to be spicy

Add onion, celery, bell pepper and garlic to saucepan. Cover and cook over medium-low heat until vegetables begin to soften, about 5 minutes. Add rice, broth, sausage, cayenne, cajun seasoning and salt. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes.