Basque Jambalaya
- Prep: 30 minutes
- Cook: 30-40 minutes
- Serves: 6-8
- Yield: 8 cups
A slightly spicy dish with Idaho barley, lentils, chorizo, ham and veggies. Recipe by
Categorized: EntréesFrom the Chef
Ingredients
- 1/4 cup Idaho butter
- 8 cloves garlic, mashed
- 3 red peppers, thinly sliced
- 1 stalk celery, sliced
- 3 jalapeno peppers, seeded and diced
- 1 lb chorizo (Falls Brand)
- 2 cups ham, diced- Idaho
- 4 cups stewed Idaho tomatoes
- 1/2 cup tomato paste
- 3 cups chicken stock
- 3/4 cup cajun or blackened seasoning
- 1 cup cooked Idaho barley
- 1 cup cooked Idaho lentils
Featured Idaho Produce
Steps
In a Dutch oven or large saucepan, melt butter over medium-high heat.
Add garlic, peppers, onions, celery and jalapeno peppers and cook until tender.
Add chorizo and ham and cook for 10 minutes.
Mix in stewed tomatoes, tomato paste, chicken stock and Cajun spice.
Simmer for 20 minutes.
Add half of the cooked barley and half of the lentils and continue to simmer and stir.
Add the remaining barley and lentils if needed to create a stew-like consistency and heat through.
Remove from heat and serve.
