Creole Rice Dish

Ingredients

• 8 large shrimp
• 500 ml vegetable broth
• 200 g chorizo
• 2 onions
• 2 Garlic cloves
• 2 stalks celery
• 1 green bell pepper
• 1 Green Chili Pepper
• 2 tbsp olive oil
• 1 pinch clove powder
• 1 tsp spice blend (pimentón, smoked paprika)
• 185 g long-grain rice
• 4 tomatoes
• 1 bay leaf
• 1 tsp Tabasco
• Salt
• Pepper

Instructions

1. 1.

   Peel, clean and wash the shrimp. Add them to boiling vegetable broth and let simmer for 2-3 minutes. Remove from broth and set aside.

2. 2.

   Slice the chorizo. In a deep hot pan, brown it then remove again. Dice onions and garlic finely. Wash, clean and cut celery into pieces. Rinse and halve the bell pepper and chili, peel them, cut the pepper into pieces and finely chop the chili. Sauté everything in hot oil for about 5 minutes while stirring. Season with a pinch of ground cloves and pimentón. Add the long-grain rice and sauté until translucent.

3. 3.

   Break tomatoes into quarters, remove seeds and dice them. Add to the pan along with the bay leaf and the prepared vegetable broth.

4. 4.

   Add Tabasco, bring to a boil and simmer for about 20 minutes over reduced heat.

5. 5.

   Season with salt and pepper.

6. 6.

   Finally mix the shrimp and chorizo into the rice and let everything heat through until fully cooked. If needed add more broth, but by the end all liquid should be absorbed.