Jambalaya

Jambalaya

A delicious 'jumbled' rice recipe of colourful peppers, spicy sausage chunks and tasty VeeTee rice.

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Recipe

To Serve

  • Basmati rice (we used Veetee)
    1 tray
  • Olive oil
    1 tsp
  • Onion, chopped
    1 medium
  • Chorizo sausage, cubed
    250 g
  • Boneless, skinless chicken breasts, sliced
    2
  • Garlic cloves, finely chopped
    3 cloves
  • Green pepper, chopped
    1
  • Red chilli, deseeded and finely chopped
    1
  • Cajun seasoning
    1 tbsp
  • Chicken stock or water
    100 ml
  • A saucepan

Method

1

Heat the oil in a pan, add the onions and chorizo sausage, cook for 4-5 minutes or until the onions are soft.

2

Add the chicken and garlic. Cook for a further 10 minutes or until the chicken has been cooked through.

3

Stir in the green pepper and chilli, heat for 2-3 minutes. Mix in the cajun seasoning, water and stir through.

4

Add the rice and cook for 2 minutes or until the rice has been heated through and the water has evaporated. Serve immediately.

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