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Recipe: Chorizo & Pepper Jambalaya

Recipe: Chorizo & Pepper Jambalaya

I recently shared this picture with my friend. I was actually showing her our new plates but she was more interested in the food served on them and asked for the recipe. I decided to share the recipe also with you.

This chorizo & pepper jambalaya recipe is one of our favorites and we prepare it quite often. On the day I sent my friend the picture I was actually preparing it for the next day’s lunch. Well, that was the intention. Reality was that we couldn’t resist the fantastic smell that lingered in our apartment and ate our next day’s lunch right away as dinner. So in case you plan to have some leftovers double the recipe.

Everyone has favorite recipe websites. One of ours is BBC Good Food. We often look there for an inspiration for weekend lunches and some of the recipes are on rotation in our kitchen ever since we found them. This jambalaya is definitely one of them. It’s easy to prepare, it tastes awesome and with more than 600 positive reviews on the BBC Good Food website we were sure we won’t be disappointed.

I almost always change the recipes based on our preferences or the ingredients we have on hand. This recipe is no exception. I use wholegrain rice instead of white rice, I don’t add chicken because the chorizo has much better and stronger taste and I never have chicken stock just waiting to be used so I use organic powdered bullion instead. The original jambalaya recipe is from the BBC Good Food website and this is our version:

Chorizo & Pepper Jambalaya

Servings: 2

Ingredients:

  • 1 cup wholegrain rice
  • 80 – 100g chorizo, thinly sliced
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 2 – 3 tomatoes, diced
  • ½ yellow pepper, thinly sliced
  • ½ red pepper, thinly sliced
  • 1 teaspoon powdered bullion or ¼ teaspoon salt
  • 1 – 2 tablespoon Cajun seasoning
  • 1 garlic clove, minced (optional)

Directions:

  1. Place the rice, 2 cups of boiling water and bullion or salt into a pot. Bring to boil then lower the heat and let simmer for about 30 minutes. The time depends on the rice you use. It can take anywhere between 40 to 70 minutes.
  2. Heat the olive oil in a nonstick pan. Once heated add the diced onion and sauté for a few minutes. Next add the chorizo and sauté for additional 5 minutes. Stir occasionally.
  3. Add pepper and garlic (optional) to the pan and sauté for few more minutes. Set aside.
  4. Check the rice. If it is almost cooked, add the diced tomatoes and Cajun seasoning. Mix well and let cook for additional 10 minutes.
  5. If the rice is ready add the onion, chorizo and pepper mixture to the rice and mix well. Remove from heat and let sit for a few minutes before serving.

chorizo & pepper jambalaya on a plate



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