• Welcome to The Bushcraft Forum

    You are currently viewing the site as a guest and some content may not be available to you.

    Registration is quick and easy and will give you full access to the site and allow you to ask questions or make comments and join in on the conversation. If you would like to join then please Register
Pigeon & Chorizo Jambalaya

Pigeon & Chorizo Jambalaya


  • 1 tbsp olive oil
  • 6-8 Pigeon breasts
  • 1 onion diced
  • 1 red pepper thinly sliced
  • 2 garlic cloves crushed
  • 75g Chorizo sliced
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 400g can plum tomatoes
  • 350ml chicken stock


Heat the oil in a large frying pan with a lid and brown the Pigeon for 5-8 mins until golden. Remove and set aside.

Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

Stir the Pigeon back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins or until the rice is tender.
Prince Amir o Kinjan
First release
Last update
0.00 star(s) 0 ratings

More resources from Prince Amir o Kinjan