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Red pepper and chorizo jambalaya recipe

4 ratings

Jambalaya is a tasty fusion dish developed in Louisiana and inspired by African, Spanish and French cuisines. It makes a deliciously different family meal that's ready in just over half an hour. Our recipe uses leftover pepper, onion and passata from a pizza recipe, see tip, but you could easily fry up some fresh onions and peppers if you haven't made the pizzas. See method

Serves 4
Takes 35 mins
449 calories / serving
Gluten-free
Dairy-free

Ingredients

100g Tesco Finest chorizo sausage ring, sliced
1 tbsp Cajun seasoning
250g leftover onion and pepper mix from our pizza recipe, see step 1
250g easy cook long-grain rice
½ chicken stock pot, made up to 350ml
400ml leftover passata
10g fresh parsley, leaves finely chopped
1 lemon, half juiced, half cut into wedges

White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

Energy
1885kj
449kcal 22%
Fat
13g 19%
Saturates
4g 21%
Sugars
10g 11%
Salt
1.9g 32%

of the reference intake
Carbohydrate 66.5g Protein 13.7g Fibre 4.7g

Method

Heat a lidded frying pan over a low-medium heat and fry the chorizo for 3-4 mins until crisp at the edges and releasing its oil. Add the Cajun seasoning and the onion and pepper mix from our red pepper pizza recipe, then cook for 2-3 mins until aromatic and heated through.
Stir through the rice and add the stock and leftover passata. Bring to the boil, reduce the heat to low, then cover and simmer for 20-25 mins until the rice is tender. Scatter over the parsley, squeeze over the lemon juice and serve with lemon wedges.

See more Rice recipes