Cornish Recipes from The Alverton: Nick Hodges’ Jambalaya Recipe
Wow your dinner guests this autumn with The Alverton recipes. Try our Jambalaya recipe this season from Executive Chef Nick Hodges
The Alverton Recipes: What is Jambalaya?
Jambalaya has been a much-loved favourite for generations as it’s filling and full of flavour. It is also very versatile, so it can be easily adapted to make use of whatever ingredients happen to be lying around. Executive Chef Nick Hodges’ dish is perfect as a warming snack, or you can turn it into a delicious meal by adding either steak, chicken, seafood or roasted vegetables. Your choice! Our ingredients list below is for two people, so increase the quantities depending on how many people you’re cooking for.
400ml chicken stock
200g long grain rice
300g chopped tomatoes
50ml white wine
A couple of chorizo sausages (diced)
One small red pepper (fine diced)
One small white onion (fine diced)
Two cloves garlic (minced)
Two tbsp cajun spice and parsley
Salt and pepper (to taste)
Fry off the chorizo on a medium heat to release the oils. Add the pepper and onions. Two minutes later add the garlic with the cajun spice.
Continue to fry for approximately four minutes then stir in the rice, add the chopped tomatoes and cook for a further two minutes.
Add the white wine and reduce.
Add the chicken stock and cook on a medium-low heat until the rice is cooked, stirring occasionally.
Finish with seasoning and parsley, then serve.
Have you tried any of The Alverton recipes? Send a picture of your creation to our Executive Chef Nick Hodges, at firstname.lastname@example.org.
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