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Basque Jambalaya

drakecooper
By drakecooper
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 Chef Dean Fuller.

Categorized: Entrées

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.

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