Description
Deliciously spicy rice dish, inspired by the Creole cooking of the deep south of America
Ingredients
Scale
75g white rice per person
2 stock cubes
4 Heck chicken ‘Italia’ sausages
1 400g tin of chopped tomatoes
1 red bell pepper
1 red chilli
2 tbsp Cajun seasoning
Instructions
- In a large frying pan fry off the 4 heck sausages using low calorie spray
- Once browned remove the sausages and set to one side
- In the same pan, fry one chopped bell pepper and one red chilli
- Once slightly soft add your rice and coat in the flavours from the sausages and peppers and add the tinned tomatoes and cajun spices
- Slowly add stock gradually (approx 1 ltr needed) Adding more when the rice starts to stick
- Chop the sausages and add back to the pan
- Gradually add more stock until rice is cooked through
- If you run out of stock simply add small amounts of boiling water until cooked or jambalaya will be too salty
- Prep Time: 5
- Cook Time: 60
Nutrition
- Calories: 437