Jambalaya 

A creole seasoned rice dish almost a southern American paella if you will! Full of flavour and only one pot to clean. The most important thing to remember is that you can use leftover meat or basically anything that needs using in your fridge/freezer!

Serves 4-6

1 large onion, red and green pepper (all finely diced),

2 large tomatoes chopped roughly,

1 smoked sausage (1cm slices)

2 large chicken breasts (thin slices)

(Optional but 3 prawns per person)

1 mug rice

1large clove garlic grated

1tbsp paprika, 1tsp oregano, salt, black pepper, thyme and 1/2tsp chilli powder or 1tbsp creole powder/ Cajun powder

1. In a large pot fry off the sausage with the onion and peppers until they soften.

2 Add in the chicken, tomatoes and herbs and garlic seasonings and stir, cooking until the chicken is half cooked.

3. Add in the rice and using the same mug add in 1 and 1/2 water.

4. Bring to the boil, put a lid on and turn the heat to low.

5.  Cook for 10 minutes, turn off the heat, stir/fluff up the rice and cover again for a further 10 minutes. 

Love Emily X 

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