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  • Roz McIntosh

Jambalaya with Spicy Goan Chorizo

Updated: Sep 7




I created this stunning recipe recently especially for The Hungarian Artisan. If you haven't spotted their artisanal European charcuterie around the place yet you had better keep an eye out because it's delicious.

This recipe used the flavoursome Goan Chorizo to add an extra layer of flavour to what is already a very tasty ensemble!

I'm imagining this dish as served outside next to an open fire, with a nice glass of chilled Pinot Gris... heavenly!



Jambalaya

(serves 4-5 people)

1 tablespoon olive oil

1 onion, finely diced

4 garlic cloves, crushed

1 capsicum, diced

2 Hungarian Artisan Goan chorizo, sliced

2 chicken thighs, diced

2 bay leaves, crushed

1 tablespoon paprika

1/4 teaspoon cayenne

1 tablespoon dried oregano

1 teaspoon dried thyme

1 teaspoon garlic powder

2 teaspoons salt

1 1/2 cups long rain white rice

2 cups good quality chicken stock

1 cup chopped tinned tomatoes

6 mussels, cleaned

8 clams, cleaned

6 raw whole prawns

parsley, chopped

2 fresh lemons, sliced

Method

In a large cast iron frying pan heat the olive oil and sauté the onion gently until softened.

Add the garlic, capsicum and chorizo.

Stir and fry for a further 2 minutes.

Add the chicken thighs and cook until opaque.

Add the bay, and remaining spices along with the salt and rice.

Mix well.

Pour over the chicken stock and tinned tomatoes.

Mix again.

Bring to a simmer then lower the heat and cover.

Cook gently for 15-20 minutes.

Arrange the seafood over the top of the pan. Pushing it down into the rice.

Recover and cook for a further 10 minutes until the rice is tender, shellfish have opened and the prawns are pink.

Check the seasoning and serve topped with a sprinkle of fresh parley and sliced lemon.


To get your hands on some delicious Goan Chorizo head to https://thehungarianartisan.co.nz




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