re: Where in Lafayette can I buy good Spanish chorizo to make a paella?

Did you try Rouses? Maybe I am only imagining that I saw Spanish chorizo there.

shared recipe from one of my friends in Texas


Chorizo Recipe for 10 lbs

Meat: 70/30, 7 pounds ground venison, 3 pounds Bacon or Bacon ends . I'm sure boston butt will also work (you can go 80/20 or 90/10 if you want, but it gets dry with less fat)

3 Tblsp cayenne pepper
3 Tblsp minced garlic (or 1.5 Tblsp granulated garlic)
1 Tblsp dried Mexican oregano
4 Tblsps ancho chili powder
1 Tblsp medium grind fresh black pepper
4 Tblsp paprika
1 Tblsp ground cumin
3 Tblsp Kosher salt
1.5 cups cider vinegar, very cold or chilled with ice
1 Tblsp Crushed Red Pepper

Grind the meat and bacon together
Combine all the dry spices in a small container and then whisk/mix them into the very cold cider vinegar.
Pour the spice and vinegar combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Either stuff into casings or make into bulk packages.
If you stuff the sausage, it is best to let it hang (if possible) in a cooler or refrigerator for 8 to 12 hours to dry.


Most of the time I don't stuff the chorizo in casings. I just put 1 lb. in a sandwich sized zip-lock bag and freeze them. I mostly use them for chorizo and eggs, so I use 1 lb. of chorizo with 10 or 12 eggs. Cheese and hot sauce makes some awesome breakfast burritos!

after experimenting a few times, tweak the recipe according to your taste buds - enjoy

Gracias