Chorizo Jambalaya
with Rainbow Cherry Tomatoes & Poblano
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Louisiana’s jambalaya is the OG of one-pot meals. It’s all about letting the rice do its thing: softening, shimmering and soaking up paprika-laced spices. It’s also about letting the veggies and chorizo do theirs: adding volumes of taste and texture to every mouthful.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 1 Poblano pepper (or green pepper)
- 1 Lemon
- 280g Multicoloured cherry tomatoes
- 30ml Vegetable demi-glace
- 160g White rice
- 15ml Tomato paste
- 10g Paprika Two Ways spices (sweet paprika, smoked paprika, garlic, onion, oregano, black pepper, kosher salt)
Contains: Milk
You will need:
Medium pot
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
31 g
Saturated Fat
14 g
Sodium
550 mg
Total Carb
86 g
Sugars
9 g
Protein
30 g
Fibre
7 g
Preparation
Mise en place
- Quarter the lemon.
- Core and small-dice the poblano.
Start the jambalaya
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the chorizo*, poblano and tomatoes; season with ½ the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through and the tomatoes are beginning to soften.
Finish the jambalaya
- To the pot, add the tomato paste. Cook, stirring often, 1 to 2 min., until dark red.
- Add the rice, demi-glace, 1 ¾ cups water (double for 4 portions), the remaining spices and S&P; bring to a boil.
- Reduce to a simmer, cover and cook, 17 to 20 min., until the rice is tender. Let sit, covered, for 5 min. Fluff the rice.
Plate your dish
- Divide the jambalaya between your bowls.
- Garnish with juice from the lemon wedges. Bon appétit!
Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
