How to prepare jambalaya with merguez and chipolatas recipe

Cooking time 25 min

Jambalaya with merguez and chipolatas

Serves 4


  • 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
  • paprika
  • black pepper (mill)

Nutrition: per serving

  • kcal583
  • fat22.6 g
  • saturatesn/a
  • carbs59.8 g
  • sugarsn/a
  • fibren/a
  • protein35.3 g
  • saltn/a


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.


Wine Las Mulas Cabernet Sauvignon Reserva
Miguel Torres – Central Valley – Chile
Rasteau – The High Rocks
A.OP Côtes du Rhône Villages

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