Jambalaya

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 

Ingredients

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 

Method 


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.

Stock

Rice

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