Easy jambalya with chipolatas and chorizo (From East London and West Essex Guardian Series)

Easy jambalya with chipolatas and chorizo

11:42am Friday 8th February 2008

THIS lightly spiced Creole-style rice dish is the perfect midweek meal for the whole family.

One tsp oil half x 110 pack Revilla Chorizo de Pueblo, skin removed and sliced <> 340g pack Waitrose organic free range pork chipolatas 225g Waitrose Easy Cook long grain rice 400 can Waitrose chopped tomatoes with chopped herbs 450ml chicken or vegetable stock One red and 1 green pepper, deseeded and cubed One bunch salad onions, chopped

Heat the oil in a large pan and cook the chorizo for two-three minutes, until the paprika oil is released. Add the chipolatas and cook for three-four minutes until lightly browned on all sides.

Tip in the rice and stir until coated in the oil.

Add the tomatoes and stock then cover and simmer for 15 minutes, stirring occasionally.

Add the peppers and salad onions, reserving some chopped onion.

Cover and cook for a further 10 minutes until the rice is tender and most of the liquid has been absorbed.

Serve garnished with the reserved onion.

For a spicier taste add one teaspoon of hot chilli powder or a dash of Tabasco.

Substitute cubed skinless chicken breast for the sausages if you prefer.

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