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COUNTRYSIDE ALLIANCE

A tasty and healthy alternative to Lamb, Chicken, Beef or Pork

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Partridge Jambalaya

Jambalaya

A real one wok wonder and the tastiest stodge you will ever have.

 

Difficulty: Easy

Serves: 5

Preparation Time: 30 minutes

Cooking Time: 90 minutes

 

INGREDIENTS:

4 partridge breasts

80g chorizo

80g fresh prawns

2 peppers (red and green)

1 onion

3 sticks of celery

500g white rice

400g tinned tomatoes

1.25L chicken/game stock

3 red chillies

Cayenne pepper

4 bay leaves

Salt

Pepper

Thyme

Garlic

Handful of parsley

 

METHODS:

Add the diced onions, and the roughly chopped pepper, celery and chorizo to a hot wok with a splash of olive oil. Season the diced partridge with plenty of cayenne pepper and after five minutes add it to the wok along with the bay leaves, thyme and plenty of salt and pepper. 

After ten minutes add the thinly chopped chillies and garlic. Stir it all up and after a minute pour in a can of chopped tomoatoes and 1.25 litres of chicken stock. Bring the infused jambalaya to a steady simmer and leave for 25 mintues, make sure to give it a good stir every 5 minutes or so, releasing all the goodness. 

When ready add the rice, if there is not enough water left for the rice add some water. Cook for a further ten minutes or until the rice is perfectly cooked. Once done throw in all the prawns and the roughly chopped parsley. Stir well for the final three minutes.

 

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