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Red pepper and chorizo jambalaya recipe
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4 ratings
Jambalaya is a tasty fusion dish developed in Louisiana and inspired by African, Spanish and French cuisines. It makes a deliciously different family meal that's ready in just over half an hour. Our recipe uses leftover pepper, onion and passata from a pizza recipe, see tip, but you could easily fry up some fresh onions and peppers if you haven't made the pizzas. See method
Ingredients
- 100g Tesco Finest chorizo sausage ring, sliced
- 1 tbsp Cajun seasoning
- 250g leftover onion and pepper mix from our pizza recipe, see step 1
- 250g easy cook long-grain rice
- ½ chicken stock pot, made up to 350ml
- 400ml leftover passata
- 10g fresh parsley, leaves finely chopped
- 1 lemon, half juiced, half cut into wedges
White rice can always be swapped for brown (check cooking instructions for timings)
Each serving contains
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Energy
1885kj
449kcal
22%
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Fat
13g
19%
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Saturates
4g
21%
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Sugars
10g
11%
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Salt
1.9g
32%
of the reference intake
Carbohydrate 66.5g
Protein 13.7g
Fibre 4.7g
Method
- Heat a lidded frying pan over a low-medium heat and fry the chorizo for 3-4 mins until crisp at the edges and releasing its oil. Add the Cajun seasoning and the onion and pepper mix from our red pepper pizza recipe, then cook for 2-3 mins until aromatic and heated through.
- Stir through the rice and add the stock and leftover passata. Bring to the boil, reduce the heat to low, then cover and simmer for 20-25 mins until the rice is tender. Scatter over the parsley, squeeze over the lemon juice and serve with lemon wedges.
See more Rice recipes