Jambalaya!
As much as I love the original recipe, we’ve modified it to include more veggies and no shrimp. We make this at least once a month. We absolutely love it – & I hope you will too!
So firstly to make our lives easier, we buy a rotisserie half chicken, which is already cooked to perfection. We shred it and mix it with chopped chorizo and cook it on low-medium heat in a big pot.
Once they are heated, move them to a plate and inside the same pot throw the red onions, and then all the yummy cut veggies (except the spring onions). We only cook this for about 10 minutes on low-medium heat.
Then we add in the meat again, the spring onion, 2 cubes of stock, 4 cups of chicco lungo rice and 7 cups of water, as well as 6 bay leaves. Still on medium heat set a timer for 20 minutes and leave it to reduce.
Check back on it half way to give it a nice stir and make sure none of the rice and sticking to the bottom of the pan. Then after 20 minutes it’ll look like the below, just serve and enjoy!
If you decide to make these, make sure to tag me in your pictures #luluinn.
Love,
Ludo x
- 1 Chorizo sausage
- 1 half chicken (I suggest buying one already cooked rotisserie style)
- 4 cups of chicco lungo rice
- 2 chilies
- 2 red peppers
- 2 carrots
- 1 whole celery
- 3 spring onions
- 3 red onions
- 2 chicken stock cubes
- 6 bay leaves
- Shred the chicken, chop the chorizo and cook on medium heat
- Take out the meat from the pot, and in the same pot throw in the red onions
- Once caramelized, throw in all the veggies except spring onions
- Cook on medium heat for about 10 minutes
- Place the meat back into the same pot, add spring onions, stock, rice, water and bay leaves and leave to cook for 20 minutes
- Check back half way, stir, and after 20 minutes enjoy
- (Throughout the process season with salt and pepper to taste)
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