A delicious smoky and slightly spicy dish inspired by the flavours of Louisiana.
- Serves: 5
- Time to Make: approx. 75 minutes
- one package chicken sausages (500–700g)
- 250g uncooked jasmine rice
- 500mL chicken stock
- a can of diced tomato (400g)
- one large green capsicum
- one medium onion
- 150g celery
- 12g Cajun seasoning
- 20g minced garlic
- cooking oil spray
- Fry the chicken sausages on high heat until cooked through, and a little blackened on the outside, then remove from heat.
- While those are cooking, chop the capsicum, onion and celery into small chunks.
- Place a deep non-stick frypan over medium heat. Spray it with cooking oil, then add the vegetables with a tablespoon of garlic.
- Slice the sausages into rounds, taking regular breaks to stir the vegetables. By the time you’ve finished slicing the chicken sausages, the vegetables should be ready (indicated by translucent onion). Add the chicken sausages to the pan, and stir well.
- Add the uncooked rice to the pan, and stir around to toast.
- Add the Cajun seasoning, canned tomato, and chicken stock. Put the lid on the pot and turn the heat down to low.
- Leave undisturbed to cook for 20 minutes, or until the bulk of the liquid has been absorbed by the rice.
- Turn off the heat, and leave for a further 10 minutes. Then remove the lid, stir well a final time to distribute moisture evenly, and serve.
- Calories: 472 per serve
- Carbohydrates: 56.2g
- Fibre: 4.5g
- Sugars: 9.2g
- Protein: 23.5g
- Fat: 16.6g
- Vitamin A: 16% RDA
- Vitamin C: 70% RDA
- Vitamin K: 21% RDA
- Folate: 36µg
- Calcium: 73mg
- Iron: 2.5mg
- Originally I would make jambalaya as per this recipe on Food Faith Fitness, but over time I’ve made a number of adjustments from that, which the above recipe reflects.