Spicy jambalaya recipe
information
For a taste of the Caribbean, try this hot and spicy jambalaya.
Calories per serving 435.
ingredients
low fat cooking spray
50 g (1 3/4 oz) chorizo, diced finely
1 onion, chopped
2 garlic cloves, chopped
350 g (12 oz) turkey breasts, sliced thinly
1 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 fresh green chilli, de-seeded and chopped finely
1 red pepper, de-seeded and diced
1 green pepper, de-seeded and diced 3 celery sticks, sliced
225 g (8 oz) long grain white rice
600 ml (20 fl oz) chicken stock
125 g (4 1/2 oz) canned red kidney beans, drained and rinsed
100 g (3 1/2 oz) canned pineapple chunks in natural juice, drained
2 tablespoons chopped fresh coriander
50 g (1 3/4 oz) chorizo, diced finely
1 onion, chopped
2 garlic cloves, chopped
350 g (12 oz) turkey breasts, sliced thinly
1 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 fresh green chilli, de-seeded and chopped finely
1 red pepper, de-seeded and diced
1 green pepper, de-seeded and diced 3 celery sticks, sliced
225 g (8 oz) long grain white rice
600 ml (20 fl oz) chicken stock
125 g (4 1/2 oz) canned red kidney beans, drained and rinsed
100 g (3 1/2 oz) canned pineapple chunks in natural juice, drained
2 tablespoons chopped fresh coriander
method
1. Heat a large frying pan and spray it with low fat cooking spray. Add the chorizo, onion, garlic, turkey strips, cayenne pepper ginger and chopped chilli. Stir fry for 5 minutes until the turkey changes colour
2. Add the peppers, celery, rice and stock and bring to the boil. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender and the stock has been absorbed.
3. Add the kidney beans, pineapple and coriander Heat through and serve at once.
2. Add the peppers, celery, rice and stock and bring to the boil. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender and the stock has been absorbed.
3. Add the kidney beans, pineapple and coriander Heat through and serve at once.
serving amount
serves 4
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more information
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