Seafood jambalaya

Seafood jambalaya

Shrimps, mussels and chorizo with rice in a delicate spicy fennel tomato sauce. It’s a seafood jambalaya, a wonderful summer dish!

Ingredients

  • 12 shrimps, peeled and deveined
  • 1 kg cleaned mussels
  • 200 g chorizo, cut into pieces
  • 250 g rice
  • 2 fennel bulbs, cut into thin slices
  • 400 g can tomatoes with juice
  • 350 ml vegetable stock
  • 4 celery stalks, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • 1 hot chilli pepper, thinly sliced
  • 1 bay leaf
  • 1 tablespoon Cajun seasoning
  • 4 tablespoons chopped parsley
  • 1 teaspoon thyme
  • 1 teaspoon cayenne pepper
  • salt and black pepper
  • 3 tablespoons vegetable oil

Instructions

Heat the oil in a deep frying pan and add the onion, celery, fennel and garlic. Cook for 5 minutes. Add the chorizo and cook for 5 minutes more. Add the rice, stir and pour the broth and tomatoes. Season with thyme, cajun spices, cayenne pepper, salt and pepper and add the bay leaf. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
Then add the shrimps and mussels, simmer covered for another 20 minutes.
Serve hot with chopped parsley and chili pepper. Enjoy!!

Seafood jambalaya



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