- 1 tbs oil
- 400 g (14 oz) Lincolnshire sausages
- i onion, chopped
- 2 garlic cloves, crushed
- 1 tsp mild chilli powder
- 2 tsp ground turmeric
- 225 g (8 oz) easy cook brown rice
- 450 ml (16 fl oz) pork stock
- 1 x 400 g can chopped tomatoes
- Salt and pepper to taste
- 3 whole cloves
- 5 spring onions, chopped (reserve some green tips for garnish)
- ½ red pepper, seeded and chopped
- 100 g (3½ oz) button mushrooms, quartered
- 1 courgette, halved lengthways then sliced diagonally
Jambalaya is a popular dish hailing from Louisiana in the southern United States. Of Spanish, West African and French influence, it can be a great winter warmer.
- Heat the oil in a large saucepan and cook the sausages over a medium heat until browned.
- Remove from the pan and keep to one side. When cool enough to handle, cut each sausage in half.
- Meanwhile, add the onion, garlic, chilli powder, turmeric and rice to the pan and cook until the rice is opaque.
- Add the stock, chopped tomatoes and some black pepper. Bring to the boil, cover and simmer for 20 minutes.
- Add the sausages and the remaining ingredients and continue to cook, uncovered, for a further 10 minutes or until the liquid is absorbed.
- Sprinkle with the green tops of the spring onions before serving.
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