Chicken & Red Devil Sausage Jambalaya Recipe
To accompany this week’s special offer – I thought I would share this great recipe for Jambalaya. One of the main ingredients is Red Devil Sauage, which is a type of spiced sausage similar to Chorizo but which isn’t cured.
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
INGREDIENTS
150g Lidgates Red Devil Sausages, cooked and sliced2 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
METHOD
STEP 1
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.
STEP 2
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
STEP 3
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.
STEP 4
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