Serves 6
Ingredients
100g chorizo sausage, thickly sliced
8 reduced fat pork sausages thickly sliced
1 red pepper, thickly sliced
1 green pepper thickly sliced
2 tbsp olive oil
225g large prawns
300ml chicken stock
4 spring onions, chopped
2 bay leaves
2 sticks of celery, chopped
1 tsp paprika
1 tsp chilli powder
270g basmati rice (uncooked weight)
400g tin of chopped tomatoes
1 tbsp tomato puree
Flat leaf parsley to garnish
3 tbsp low fat créme fraiche
Method
1. Heat the oil in a large frying pan or wok, fry the chorizo and pork sausage until golden. Add the garlic, onion, red pepper, green pepper, and celery.
2. Fry for 5 minutes until lightly brown. Stir in the remainder of ingredients, including the chicken stock and spices and excluding the prawns. Cover and cook for 20 minutes.
3. Remove the lid and add the prawns and parsley through the rice Jambalaya. Add the low fat créme fraiche and serve
