Jambalaya with Chorizo, Shrimps and Mango

Let me introduce you to my love for the Louisiana kitchen that began when I was in New Orleans for the first time. While I was eager to learn everything about its history and culture, I obviously found myself researching creole dishes from the area very fast. The biggest pull for me was so many of the dishes involved seafood! So whenever I see any Louisiana creole dishes on a menu you can be sure I’ll order it!

From all creole dishes, jambalaya has become my go-to dish, because 1. it’s relatively easy to make 2. you can adapt it to your likings, add new ingredients so it never gets boring. I had found a jambalaya recipe in a Swiss cook book, and continually small things whenever I cooked it. My jambalaya now has not much in common anymore with that original recipe – in fact, when I recently cooked it again after the original, I didn’t like it very much. Mine is better the way it is now! That being said, I have no idea how much this recipe can still be considered an original-style jambalaya – but that’s what I’m calling it. There you go: here’s my recipe for jambalaya with Chorizo, Shrimps and Mango!

One of the ingredients that was definitely not in the original is mango. I feel mango is very underused food when it comes to wok and frying pan dishes. A friend of mine who is vegetarian once suggested it to me because she uses it as a meat supplement in fajitas. And I say mango goes very well with spicy food because it gives it a nice fruity base. And that’s why I like mango a lot in this tomato-based dish.

Jambalaya with Chorizo, Shrimps and Mango

• Author: Adriana
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Category: Main dish
• Cuisine: Cajun

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Description

A great jambalaya recipe with a fruity twist!

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Ingredients

Scale 1x2x3x

200g white rice

160g chorizo, cut into slices

8 pre-cooked shrimps

1 teaspoon olive oil

1 red chilli pepper

2 spring onions, bulbs and leaves separated

2 garlic cloves

90g bell pepper, cut into slices

1/2 mango, cut into slices

1.5 dl vegetable broth

1 tbsp tomato puree

1 tbsp coriander

1 tbsp parsley

salt, pepper, chili flakes to taste

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Instructions

Cook rice over a low heat until soft. This should take about 20 minutes.

In a large frying pan, fry the chorizo slices and the shrimps for a few minutes, and take them out again. Cut the garlic, the red chili pepper and the spring onion bulbs into small rings (set the greens aside for later) and add them, together with olive oil, into the pan. Fry on a low heat until the onions are soft.

Add the mango and the bell pepper and stir for 2-3 minutes. When the rice is ready, carefully add it to the frying pan, together with the chorizo and the shrimps. Don’t worry if there is water from the rice pot left, it will dissolve in the frying pan. Stir until all ingredients are mixed together for 1-2 minutes over medium heat.

Add the vegetable broth and the tomato puree, and stir. Let it cook for 5-10 minutes.

When most of the broth liquid is diissolved, stir in the coriander, parsley and spring onion greens. Add salt and pepper to taste. Depending on how spicy the chili pepper was, I also add some chili flakes. Let it simmer for another 1-2 minutes.

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Nutrition

• Serving Size: 4

Keywords: jambalaya, mango, shrimp, spicy, rice dish, louisiana, cajun