Shrimp And Chorizo Jambalaya - cooking recipe

Ingredients

1 (5 1/2 ounce) piece chorizo sausage, diced
1 yellow pepper, deseeded and sliced
1 red pepper, deseeded and sliced
1 onion, finely sliced
2 celery ribs, finely sliced diagonally
2 garlic cloves, crushed
1 red chili pepper, deseeded and finely chopped
3 fresh thyme sprigs, leaves picked
7 ounces long-grain rice
8 ounces chopped tomatoes
3 cups chicken broth, hot
1/2 teaspoon Tabasco sauce, plus extra to serve
7 ounces raw jumbo shrimp, peeled and deveined
4 scallions, trimmed and finely sliced
lime wedge, to serve

Preparation

Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.