Idaho Basque Jambalaya

A slightly spicy dish with Idaho barley, lentils, chorizo, ham and veggies.

Serves 6-8

Recipe by


  • 1/4 cup butter (High Desert, Cloverleaf, Darigold, Meadowgold)
  • 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 (Falls Brand, Sneadaker's Fine Swine)
  • 4 cups stewed tomatoes
  • 1/2 cup tomato paste
  • 3 cups chicken stock
  • 3/4 cup cajun or blackened seasoning
  • 1 cup cooked barley (Kauffman Farms)
  • 1 cup cooked lentils (Zursun, 13 Foods)


  1. In a Dutch oven or large saucepan, melt butter over medium-high heat.
  2. Add garlic, peppers, onions, celery and jalapeno peppers and cook until tender.
  3. Add chorizo and ham and cook for 10 minutes.
  4. Mix in stewed tomatoes, tomato paste, chicken stock and Cajun spice.
  5. Simmer for 20 minutes.
  6. Add half of the cooked barley and half of the lentils and continue to simmer and stir.
  7. Add the remaining barley and lentils if needed to create a stew-like consistency and heat through.
  8. Remove from heat and serve.