Jambalaya


Ingredients (serves 2 greedy guts)

1 onion 1 stick of celery 1 garlic clove ½ red pepper ½ green pepper 1 chicken breast 2 smoked sausages 1 tablespoon tomato puree 2 teaspoons Cajun spice mix

(or 1 teaspoon paprika plus ½ teaspoon cayenne) 1 cup of rice 2 cups of chicken stock Chopped fresh parsley and spring onions for garnish


Method

Chop the onion, celery, garlic and peppers. Cube the chicken breast into bite sized chunks. Slice the sausages. Heat a tablespoon of oil in a wide pan with a lid. Add the onion, celery, garlic and peppers and cook for a few minutes until the veg is starting to soften. Push to one side of the pan and add the cubed chicken. Cook until it is just sealed then add the tomato puree and give everything a good mix together. Add the paprika, cayenne and cook, stirring for a couple of minutes before adding the rice to the pan. Mix well so the rice is coated then add the hot stock and bring to a boil. Put a lid on the pan, turn the heat low and simmer for 20 minutes. Garnish with the parsley and spring onions and serve.