Tuesday, 19 June 2012


This recipe originally came from a low cholesterol cook book but what I make now bears no comparison to that original recipe well other than the fluid to rice ratios, You definitely couldn't call it low cholesterol that's for sure.It is though a great family favourite, especially  good on cold winter nights but also equally good on cold dreary wet summer days, such as we've been experiencing recently. Anyway this weekend my hubby made a special request for Jambalaya and Pecan Pie for Fathers Day. Here is my recipe for Jambalaya and next post it will be the Pecan Pie 


400g Long Grain Rice
1lt Stock (Chicken or Vegetable)
1 Large Red Onion 
1 Small White Onion
1 Sweet Red Pepper
4 slices of Sun Dried Tomato
2 tbsp Oil
1 tsp Paprika 
1 tsp Garlic Pepper
1/2 tsp Flaked Chillies
2 Drops Tabasco
4 level tsp Tomato Puree
115 g Chopped Chorizo Sausage 
6 Cooked Chopped Pork Sausages
75 g Peas 


Chop onions and peppers and gently fry/cook with garlic pepper, paprika, sun dried tomato and chillies in non stick sauce pan until they are soft.
Oil with chillies and paprika
Chopped veg

Chopped sun dried tomatoes

The Vegetables all gently fried
Add rice and stir then add stock, tomato puree and Tabasco Simmer in pan for 10 minutes with  no lid.



Add sausages  chorizo and peas and cook through gently for about five minutes      
Chopped Chorizo and Sausages

Serve in bowls with garlic bread or a salad makes a delicious meal


  1. I am going to have to give this a go. It is one of my OH's favourites and he will always order it, if it is on the menu when we eat out. Fiona x