Ease of Preparation: Medium.
Yield: 4-6 servings.
Ingredients:
3 tablespoons (45ml) olive oil
3 smoked chorizo sausage, sliced into thin rings
2 teaspoons (10ml) ground cumin
1 tablespoon (15ml) paprika
1 teaspoon (5ml) cayenne pepper
1 cup (240ml) chopped yellow onion
1 cup (240ml) chopped celery
1 cup (240ml) chopped green bell pepper
3 garlic cloves, minced
2 cups (480ml) raw long-grain rice
1 cup (240ml) canned chopped tomatoes, in their juices
3 cups (720ml) chicken broth
2 bay leaves
1 ½ lbs. (size 21-25) raw shrimp, peeled and deveined
1/4 cup (60ml) chopped green onions
Salt and pepper
Method:
In a large cast iron skillet, heat oil over medium-high heat.
Add sausages and cook for 4-5 minutes, or until slightly browned.
Stir in cumin, paprika, and cayenne, and cook for 1 minute, stirring constantly.
Add onions, celery, and green peppers and cook, stirring often, for 2-3 minutes, or until onions are soft.
Stir in garlic and continue cooking and stirring for about 1 minute, or until garlic is fragrant.
Add rice to the pan and cook for 2-3 minutes, stirring occasionally.
Stir in the canned tomatoes and juices and continue cooking for 1-2 minutes, stirring occasionally.
Add broth to the pan along with the bay leaves and bring mixture to a simmer.
Reduce heat to low, and cover.
Cook for 15-18 minutes, or until rice is tender and all liquid has been absorbed.
Remove lid, stir in shrimp, and season with salt and pepper.
Cover with the lid and continue cooking for 4-5 minutes, until shrimp are pink and firm.
Remove pan from heat, remove the lid and let rest for 2-3 minutes before serving.
Serve hot, garnished with green onions.
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