Directions

• Heat the pan on medium-high, add olive oil.
• Slice the Capital chorizo sausage into medallions, keeping the skin on. Fry in the pan until browned. Set aside.
• In the same pan, using the chorizo-infused oil, add chopped green peppers, onions, and celery. Sauté until softened.
• Add the garlic and the red Fresno pepper (de-seeded for less heat).
• Sprinkle in Cajun seasoning and mix well.
• Stir in the crushed tomatoes and tomato paste.
• Add in the rice, ensuring all the grains are coated with the seasoning mixture.
• Return the chorizo sausage to the pan.
• Pour in chicken broth and bring the mixture to a boil.
• Once boiling, reduce the heat, cover, and let it simmer.
• When the rice is about 80% cooked, and the liquid level meets the surface of the rice, stir in the shrimp.
• Cover and continue cooking until the shrimp are opaque and pink, and the rice is fully cooked.
• Garnish with fresh parsley and green onions.
• Taste and adjust seasoning if necessary.
• To make your own cajun seasoning, use the following ingredients and proportions:
   
  ●     3 tablespoons smoked paprika
  ●     2 tablespoons fine kosher salt
  ●     2 tablespoons garlic powder
  ●     1 tablespoon onion powder
  ●     2 Tablespoons Italian Seasoning
  ●     1 tablespoon cayenne pepper