Recreate Creole flavours at home with this smoky, spicy pork jambalaya.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 1 medium red capsicum, chopped
- 1 garlic clove, crushed
- 2 teaspoons cajun seasoning
- 1 (170g) chorizo sausage, thickly sliced
- 350g pork leg steaks, thickly sliced
- 2 cups Massel chicken style liquid stock
- 400g can crushed tomatoes
- 1 1/2 cups white long-grain rice
- Mixed salad leaves, to serve
Method
- Step 1Heat oil in large frying pan over medium-high heat. Add onion and capsicum. Cook, stirring occasionally, for 5 minutes or until soft. Add garlic and seasoning. Cook, stirring, for 1 minute or until fragrant.
- Step 2Add chorizo and pork. Cook, stirring, for 5 minutes or until lightly browned. Add stock, tomato and 1 cup cold water. Bring to the boil. Add rice. Reduce heat to low. Simmer, covered, for 10 minutes. Uncover. Simmer for 10 minutes or until liquid has almost absorbed and rice is tender. Serve with salad leaves.
- Low sugar
Nutrition
2631 kj
Energy
23g
Fat Total
7g
Saturated Fat
3g
Fibre
36g
Protein
89mg
Cholesterol
1228.54mg
Sodium
5g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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