We’ve put our own twist on this popular Louisianan one-pot recipe by adding a large Goatsbridge Trout fillet and in doing so have created an easy Jambalaya recipe that works. We hope you enjoy this delicious dish that’s packed with warming flavours.
Cut the chicken breasts into bite sized pieces and season with salt and pepper. Sauté on a medium heat in the olive oil until lightly coloured. Remove the chorizo skin and cut into 5mm slices then add to the pan with the chicken and cook for around 30 seconds. Transfer the chicken and chorizo to a plate while you cook the vegetables.
Add the onion, celery and peppers to the pan and cook on low for around ten minutes until softened, stirring occasionally so they don’t stick to the pan. Add the garlic, paprika, cayenne, thyme, oregano and bay leaves and cook for around 30 seconds. Turn up the heat then add the tinned tomatoes.
Return the chicken and chorizo to the pan, add the rice and stir all the ingredients together. Pour over the stock, season with the sea salt and freshly ground pepper. Bring to a simmer, add the chopped Goatsbridge Trout Fillet and cook for around twenty minutes, or until the rice is tender and most of the liquid has been absorbed by the rice, stirring occasionally.
Stir in the scallions and cook for a couple more minutes then serve.
If you liked this easy Jambalaya recipe you can buy our fresh, boned rainbow trout fillets in freezer sized packs from our online shop here or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country .
For more Goatsbridge trout recipes, news or competitions sign up for our newsletter.