SAUSAGE JAMBALAYA

 

SAUSAGE JAMBALAYA

Serves 4

Syn Free 

8 Syn Free SW sausages
1 onion, finely diced - or use frozen
2 cloves of garlic, minced
2 tsp. ground turmeric
Quarter of a tsp. mild chilli powder - or to taste
200g wholegrain rice
450ml veg or chicken stock
400g can chopped tomatoes
150 g mushrooms, thinly sliced
1 small courgette, thinly sliced

Spray a large pan with Frylight and cook the sausages until browned on all sides.
Add the onion, garlic, turmeric, chilli powder and rice and stir for 30 seconds.
Pour in the stock and chopped tomatoes and bring to the boil.
Reduce to a simmer, cover with lid and cook for a further 20 minutes, stirring occasionally.
Keep a close eye on it towards the end of cooking to ensure the rice doesn't stick to the bottom.
Once the cooking time is over, remove the sausages and chop them into bite size pieces, then return to the pan.
Add the courgette and mushroom slices and cook gently for a further 10 minutes, uncovered, stirring frequently.
Once all the liquid is absorbed, check the sausages are thoroughly cooked and serve.