Shrimp And Chorizo Gumbo - cooking recipe

Ingredients

3 None celery stalks, coarsely chopped
1 None onion, coarsely chopped
4 cloves garlic, peeled
1 None green pepper, seeded and coarsely chopped
2 tsp fresh thyme leaves
6 stems flat-leaf parsley, stems and leaves separated
2 tbsp olive oil
2 None chorizo sausages, halved and sliced
3 tbsp butter
2 tsp Cajun seasoning
1/2 tsp ground mustard
1/2 tsp paprika
4 cups chicken stock
3 None bay leaves
2/3 cup medium-grain rice
12 None large shrimp, peeled and deveined

Preparation

Place celery, onion, garlic, pepper, thyme and parsley stems in a food processor and process until finely chopped.
Heat oil in a large saucepan on high heat. Cook chorizo for 3 mins. Add butter and chopped vegetables and cook on medium heat for 7 mins.
Add Cajun seasoning, mustard and paprika. Cook for 1 min, stirring. Add stock, bay leaves and 2 cups water. Cover and bring to a boil.
Stir in rice. Cover and cook for 10 mins, until rice is almost tender, stirring occasionally. Add shrimp. Cook for 3 mins, until just cooked.
Ladle gumbo into serving bowls and garnish with parsley leaves.