February 22, 2019
Spicy Homemade Cajun Jambalaya

Shrimp Jambalaya

by Berkeley Wellness  

There are two types of spicy pork sausage called chorizo: The Mexican version is made with fresh pork; the Spanish version is a hard, cured sausage. We’ve used the Spanish version here, because it is full flavored and a little goes a long way. In a pinch, you could use pepperoni instead.


  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 3 cloves garlic, minced
  • 2 green bell peppers, cut into ½-inch squares
  • 1 stalk celery, thinly sliced
  • 1 ounce Spanish chorizo sausage, diced
  • 1¼ cups Texmati or pecan rice
  • 1¾ cups chicken broth, homemade or canned
  • 1 cup water
  • ½ teaspoon thyme
  • ¼teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 pound large shrimp, shelled and deveined


1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.

2. Add the bell peppers and celery, and cook until the peppers are crisp-tender, about 5 minutes. Stir in the chorizo.

3. Add the rice, stirring to coat. Add the broth, water, thyme, salt, and red pepper flakes, and bring to a boil. Reduce to a simmer, cover, and cook for 17 minutes or until the rice is tender.

4. Stir in the shrimp, cover, and cook until the shrimp are opaque throughout, about 4 minutes.

Makes 4 servings.

Nutrition per serving: 410 calories, 7g total fat (2g saturated), 175mg cholesterol, 3g dietary fiber, 55g carbohydrate, 26g protein, 636mg sodium.

A good source of: selenium, vitamin B12, vitamin C, vitamin D.