Potato and Chorizo Jambalaya

INSTRUCTIONS

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This classic New Orleans dish is the perfect one pot meal for chilly nights. Usually this dish would include chicken and prawns, however I have simplified it to star our favourite ingredient, WA Potatoes. If you’d like to add some greens to the pot, stir through a bag of baby spinach leaves right at the end.

1. Preheat a Dutch oven large enough for the Jambalaya over medium heat and add some oil.

2. Add sliced sausage and baby potatoes and sear it until the sausage has browned on each side and the potatoes have started to caramelize on each side.

3. Remove the sausage and potatoes with a slotted spoon, leaving oil in the pot

4. Once the sausage and potatoes are removed, add in the onion, capsicum, and celery and cook until the vegetables have softened. (5 mins)

5. Mix in uncooked rice and let it cook for a couple of minutes tossing through the veggies.

6. Add the Cajun seasoning, oregano, thyme, bay leaves, and salt and toss to coat the rice and veggies.

7. Add the sausage and potatoes back to the pot.

8. Add in stock and crushed tomatoes, mix well and bring the Jambalaya to simmer over medium-high heat.

9. Once it starts to simmer, turn heat to low, maintain a simmer, cover with a lid, and cook just until the rice and potatoes are tender.

10. Add a couple of dashes of hot sauce if you please, mix it in well and taste to decide if you need more.

11. Serve Jambalaya with steamed greens or a tossed salad.

12. Finish with hot sauce and sour cream as desired.