Cooking time 25 min
- 4 merguez (butchery)
- 4 chipolatas
- 300 g green beans (frozen)
- 250 g mushrooms
- 2 tomatoes
- 1 onion
- 300 g Greek pasta (risones) (Greek pasta)
- 0.5 L broth hen (1 cube dissolved in 1/2 L of very hot water)
- 3 tablespoon basil olive oil
- 1 saffron capsule
- black pepper (mill)
Nutrition: per serving
- fat22.6 g
- carbs59.8 g
- protein35.3 g
How to prepare jambalaya with merguez and chipolatas recipe
Find out everything you need to know about jambalaya with merguez and chipolatas recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Cut tomatoes and mushrooms into pieces. Chop the onion.
1 Heat 2 tbsp. olive oil with basil in a saucepan and brown the merguez and chipolatas. Book out of the pan.
2 Heat the remaining olive oil in the pan
net the onion until it is translucent.
3 Add frozen mushrooms and green beans,
net continue cooking for a few moments while stirring.
4 Pour the chicken stock on the vegetables and spice
nsafran. Add the risones, cover and simmer for 10 minutes over low heat.
5 Stir in the tomatoes in the preparation and put the sausages on the vegetables. Warm it up 5 min, spice with paprika and black pepper.
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