Chicken & Red Devil Sausage Jambalaya Recipe
INGREDIENTS150g Lidgates Red Devil Sausages, cooked and sliced
2 Chicken Fillets, chopped
1 tbsp olive oil
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock
Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more. Ensure all the ingredients are well cooked.
Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
Recipe originally found at: https://www.bbcgoodfood.com/recipes/chicken-chorizo-jambalaya