Chourico Jambalaya

Mediterranean Fine Foods
3 minutes ago
2 min read

Zesty and bold, this Chourico Jambalaya brings New Orleans flair straight to your kitchen. Sizzle spicy sausage with the holy trinity of veggies for a one-pot wonder that’s pure comfort. Get ready to taste the bayou in under an hour!

Ingredients

For the Base:

1 tablespoon olive oil
1 pound Amaral's Chourico sausage, sliced into ½-inch rounds
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced

For the Rice and Seasoning:

1½ cups long-grain white rice
1 (14.5-ounce) can diced tomatoes, undrained
3 cups chicken broth
2 teaspoons smoked paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper
2 bay leaves

For Finishing:

½ pound raw medium shrimp, peeled and deveined
2 green onions, thinly sliced

Instructions

Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Add 1 pound sliced chourico sausage and cook for 4–5 minutes, stirring occasionally, until lightly browned and some fat renders out.
Stir in 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks, and cook for 6–7 minutes until vegetables soften and onion turns translucent.
Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Tip: Scrape any browned bits from the bottom of the pot—this adds deep flavor to the jambalaya.
Add 1½ cups long-grain white rice, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, and ½ teaspoon cayenne pepper, and stir for 1 minute to toast the rice and spices.
Pour in 1 can undrained diced tomatoes and 3 cups chicken broth, and add 2 bay leaves, stirring to combine.
Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 20 minutes without stirring.
Tip: Resist lifting the lid—trapping the steam is key to perfectly cooked rice.
Uncover the pot and gently stir in ½ pound raw shrimp, submerging them in the rice mixture.
Cover again and cook for 5–7 minutes until shrimp turn pink and opaque.
Remove the pot from heat and discard the bay leaves.
Tip: Let the jambalaya rest for 5 minutes off heat—this helps the rice absorb any remaining liquid and firm up.
Fluff the jambalaya with a fork and stir in 2 sliced green onions.

Outstandingly hearty, this jambalaya boasts tender rice grains soaked in smoky, spicy broth with juicy shrimp and robust chourico sausage. Serve it straight from the pot with crusty bread for dipping, or top with extra green onions and a dash of hot sauce for extra kick. It’s a crowd-pleaser that tastes even better the next day!