Herby sausage jambalaya

Yield: 4 servings

Measure Ingredient
400 grams Wall's Pork Sausages; (1 pack)
1 teaspoon Oil
1 Onion; chopped
2 Cloves garlic; crushed
1 teaspoon Chilli powder
2 teaspoons Ground turmeric
225 grams Brown rice; (8oz)
450 millilitres Stock; (3/4pt)
1 397 gram can chopped tomatoes; (14oz)
Salt and black pepper
1 Courgette; sliced
½ Red pepper; seeded and chopped
100 grams Button mushrooms; quartered (4oz)
5 Spring onions; chopped
½ teaspoon Sage

Cut each sausage in half. Heat the oil in a large saucepan and cook the sausages over a medium heat, until browned.

Add the onion and garlic, chilli powder, turmeric, sage and rice and cook until rice is opaque.

Add stock, chopped tomatoes and seasoning.

Bring to the boil, cover and simmer for 20 minutes.

Add the remaining ingredients and continue to cook, uncovered, for a further 10 minutes, or until the liquid is absorbed.

Serve with a mixed salad.

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