It’s officially Autumn! I still don’t quite know where summer went? Does anyone else feel like that? As the colder weather moves in I start to crave something warm and comforting in the evening, and this leftovers jambalaya is exactly the thing! It really is a perfect leftover dish. Armed with a store cupboard of spices and a tin of tomatoes, you can have dinner on the table in under 30 minutes.
As the name suggests, this is the perfect jumble of ingredients. A great way to use up those leftovers in the fridge. It really is the most satisfying way of cooking. When I manage to cook a meal that doesn’t require me shopping at all and clearing out the fridge of quite sad looking leftovers. Ultimate pat on the back satisfaction. Onions are sweated down with peppers and garlic, add smoked paprika and cayenne pepper for that creole spice kick and throw in any leftover meat you have. Smoked sausage is pretty traditional, however I’ve also done it with chorizo with delicious success. Add rice, tomatoes and stock and simmer until the rice is cooked. A perfect no fuss dinner.
When I cooked this the first time I even managed to have leftover Chimichurri sauce which is the perfect accompaniment and I will definitely post the recipe. Because lets face it, it’s a magic green sauce that you really need in your life. But even without it, a little tabasco for an extra spice kick is a perfect addition.
Do away with boring leftovers! Jambalaya to the rescue.
- 200 grams Chorizo or Smoked Sausage
- 200 grams leftover meat (I've used pork shoulder and chicken thighs)
- 2 Bell Peppers
- 1 Red Onion
- 3 Cloves of Garlic
- 1 tlbs Smoked Paprika
- ½ tsp Cayenne Pepper
- 2 tsp dried thyme
- 2 bay leafs
- 1 can plum tomatoes
- 1 cup long grain rice
- 300 ml chicken stock
- Slice the onions and sauté in a large frypan with a lid.
- Add the chorizo or sausage and fry for a few minutes until starting to colour.
- Add the sliced bell peppers, fry for a few more minutes until softened and then add the garlic.
- Add the paprika, cayenne and herbs to the pan and the leftover meat.
- Add the rice and stir to coat evenly in the spices.
- Add the can of tomatoes, crushing the whole tomatoes in your hand before putting in the pan.
- Top up with your choice of vegetable or chicken stock and pop on the lid.
- Cook for 10 minutes covered, stirring occasionally and adding more water if needed.
- After 15 minutes check to see the rice is cooked. Add parsley and serve!