One Pot Shrimp and Chorizo Jambalaya

Serves 4-6


1 medium yellow onion (about 2 cups,) diced

1 bell pepper (about 2 cups,) diced

4 celery stalks (about 2 cups,) diced

4-6 handfuls of okra, sliced

1/2 to 1 pound ground chorizo

1 tablespoon Old Bay Seasoning

1 1/2 teaspoons paprika

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

Kosher salt and ground black pepper

1 (14 oz.) can chopped tomatoes

1 cup long-grain rice

2 cups water or vegetable broth

1 pound large shrimp (peeled and deveined)


In a large dutch oven or heavy pot with a cover, sauté, and the onion, bell pepper, celery, okra, and chorizo. Season with old bay, paprika, cayenne pepper, onion and garlic powder, kosher salt, and ground black pepper. Break down the ground chorizo into small chunks and cook for 5 to 8 minutes or until the chorizo has become golden brown.

Stir in the chopped tomatoes while using a wooden spoon to release the fond from the bottom of the pan. Then, add in the rice and water and stir together. Bring the rice to a simmer, then cover with a lid and reduce the heat to low—Cook for 25 minutes.

Once finished cooking, remove the lid, and fluff the rice using a fork. Place the shrimp on top of the rice and cover with the lid for 5 to 8 minutes or until the shrimp is pink and the tail is curled.

Finally, serve and enjoy!


Be sure to give this recipe a try and tag me on Instagram @chefwillcoleman and use the hashtag #chefwillcoleman

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