Ingredients
8 HECK Smoky Paprika Chicken Sausages
1 white onion sliced
2 crushed garlic cloves
1 red pepper sliced
1 yellow pepper sliced
1 green chilli sliced
1 tbsp of cajun seasoning
1 tsp Smoked paprika
225g long grain rice (easy cook)
400ml chicken stock
60g diced chorizo
40ml olive oil
12 cooked king prawns
Sea salt
Coarse black pepper
Method
- In a large frying pan add the olive oil, onion and chorizo and cook for 5 minutes
- Add the sliced peppers, chilli and garlic and cook for 2 minutes
- Add the spices and the rice and stir well so the rice is well coated
- Pour over the chicken stock and stir then cover the pan and simmer for 15-20 minutes until the rice is tender.
- While the rice is cooking, fry or grill your sausages
- Add the cooked sausages and the prawns to the cooked jambalaya and stir them in (sausages can be sliced but we kept them whole)
- Season to taste and serve.