Happy Valentine’s Day! Are you guys up to anything special/ romantic tonight?
I’m currently sitting in bed listening to the Maroon 5 Pandora station (which is really like the John Mayer/ One Republic/ Swoon worthy guitar strumming studs station ), drinking coffee, and trying to get a push of energy! I have a few V-day tricks up my sleeve that involve chocolate, bourbon and a very lacy red dress, so I need to get on it. Pretty sure it’s going to take me 45 minutes just to get one arm in that dang dress (belly fulla shrimp & chorizo cajun jambalaya). But it’s worth it 😉
Moving on! Let’s talk about jambalaya! This is my new favorite meal. This is his new favorite meal. This is your new favorite meal! You just gotta trust me on this.
You gotta just jump head first into this spicy/ saucy mix of shrimp and chorizo; rice and vegetables. It will only take one bite before you too are consumed with holy-heck-jambalaya obsession. And there’s no going back!
But um. Why would you want to? (Answer – you DON’T)
This meal comes together quickly and easily, and it feeds an army!
Or just two lovers who <3 leftovers.
Tonight we’ll be taking a romantic – albeit freezing – stroll through Brooklyn to our favorite Neapolitan Pizza Restaurant, then… who knows?! I’m just excited for a real date with my favorite guy. I’m also excited to not wash a single dish for one whole day! That’s right folks, he’s the dishwasher today. Best gift ever? I think so 😉
I hope whatever you guys do tonight is your definition of perfection. Xo
Shrimp & Chorizo Cajun Jambalaya
- 2 tablespoons olive oil
- 1 pound chorizo, sliced
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 medium red onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 8 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1/2 teaspoon cayenne
- 1 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 2 cups diced tomatoes
- 2 1/2 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons hot sauce
- 1/2 cup fresh basil, chopped
- 1/2 cup chopped scallions, divided
- 1 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lime juice
- 1 pound jumbo shrimp, peeled and deveined
- Heat oil in a large Dutch oven over medium heat. Once oil is shimmering add the chorizo and saute for 10 minutes, stirring occasionally. Using a slotted spoon remove the chorizo from the pan and transfer to a paper towel lined plate; set aside.
- Add the butter, onions, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent.
- Add the garlic, jalapeno, cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.
- Add the stock and tomatoes and bring to a boil. Stir in the rice, and add the sausage, bay leaves, salt, pepper and hot sauce.
- Return to a boil, reduce the heat to low and simmer, partially covered, for 25 minutes.
- Add 1/2 of the basil, 1/2 of the scallions, and 1/2 of the parsley, the lime juice and the shrimp, and stir well. Cover the pot, remove it from heat, and allow the jambalaya steam for 20 minutes before serving.
- Garnish with the remaining basil, scallions, and parsley. Add hot sauce, salt, and pepper as needed.