Red pepper and chorizo jambalaya recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Gluten-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
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Shop ingredientsEach serving contains
- Energy
- 1885kJ 449.0kcal
- Fat
- 13g
- Saturates
- 4g
- Sugars
- 10g
- Salt
- 1.9g
of the Reference intake
Carbohydrate 66.5gProtein 13.7gFibre 4.7g
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- 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
