Herby sausage jambalaya

4 servings

Ingredients

QuantityIngredient
400gramsWall's Pork Sausages; (1 pack)
1teaspoonOil
1Onion; chopped
2Cloves garlic; crushed
1teaspoonChilli powder
2teaspoonsGround turmeric
225gramsBrown rice; (8oz)
450millilitresStock; (3/4pt)
1397 gram can chopped tomatoes; (14oz)
Salt and black pepper
1Courgette; sliced
½Red pepper; seeded and chopped
100gramsButton mushrooms; quartered (4oz)
5Spring onions; chopped
½teaspoonSage

Directions

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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