bayou-sausage-jambalaya

Bayou Sausage Jambalaya

Old El Paso™ Salsa provides a simple addition to this chorizo and chicken jambalaya - a hearty dinner ready in 1 hour.
  • 1 Hour Total Time
  • Mild Spice Level
  • 4 Servings
  • 9 Ingredients

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 250 g cooking chorizo, sliced 
  • 400 g boneless skinless chicken breasts, chopped
  • 1 tablespoon Cajun seasoning
  • 2 jars (226 g) Old El Paso™ Salsa
  • 250 g basmati rice
  • 850 ml water

  To Serve 

  • Lime wedges

Instructions

1. Heat the oil in a large non-stick pan and cook the onion and pepper, over a medium/high heat, for 5 minutes, then add the chorizo and chicken pieces and cook for a further 5 to 10 minutes until cooked through and golden. Stir in the Cajun seasoning for the last 2 minutes.

2. Pour in the salsa, rice and water and stir to combine. Bring to a boil, then turn down to a simmer, cover and cook, stirring occasionally, for 15-20 minutes, until the liquid is absorbed and the rice is cooked through. Season and serve with lime wedges.

Stir through a pack of baby spinach leaves at the end for a quick vegetable addition.

For an added kick, why not add in some chopped fresh red chilli. Stir in for the last 2 minutes of cooking the chorizo and chicken.

Serve with Old El Paso™ Original Nachips™ and salsa.