Sunday, 1 December 2013

Ham and Chorizo Jambalya


The start of a good Jambalya: bacon drippings, bell peppers, white onions, shallots, garlic, chorizo...


Melt the bacon dripping. Add the onions, bell peppers, shallots, garlic and celery. Cook for about 7 to 8 minutes until the vegetables start to soften. Then add chorizo and ham, cook for another 5 minutes.

Add jasmine rice that has been rinsed, chopped tomatoes and about 3 cups of beef stock. Season with gluten free creole spice and fresh cracked pepper.  


Bring to a boil, reduce to a simmer, cover and this is the hard part...


Wait for about 30 to 45 minutes as the simmering goodness fills the kitchen with wonderful smells.


But it is so worth the wait!

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