Shrimp And Chorizo Gumbo

• 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

1. Place celery, onion, garlic, pepper, thyme and parsley stems in a food processor and process until finely chopped.
2. 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.
3. 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.
4. 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.
5. Ladle gumbo into serving bowls and garnish with parsley leaves.

celery stalks, onion, garlic, green pepper, thyme, parsley, olive oil, chorizo sausages, butter, cajun seasoning, ground mustard, paprika, chicken stock, bay leaves, rice, shrimp

Taken from recipes-plus.com/api/v2.0/recipes/27273 (may not work)