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Veetee Recipe

Chicken Sausage Jambalaya

Easy4 Servings

What you need to get

  • 2 Tbsp Olive Oil

  • 1 Onion, finely chopped

  • 5 Garlic cloves, peeled and finely chopped

  • 1/2 Green, Red and Yellow Pepper, deseeded and finely chopped

  • 3 Green Chillies, Chopped finely

  • 1 tbsp Tomato Puree

  • 1 tsp Chilli Powder

  • 200g Cooked chicken sausage in 1cm pieces

  • 200g Veetee Mega Basmati Rice

  • 450ml Chicken Stock

  • 1 Handful, Chopped Coriander leaves

  • 1/2 tsp Crushed Black Pepper

    What you need to do


    1. Heat the oil and fry the onions and garlic until soft. Add the peppers and fry for a couple of minutes

    2. Tip in the tomato puree, paprika and chilli powder and cook for a minute.

    3. Add the sausage and rice, fry for a minute, then pour in the stock and half the coriander. Stir and bring to a boil

    4. Reduce heat, cover and simmer for 12 minutes. Turn off the heat and leave to rest for 5 minutes. Fluff with a fork and serve hot sprinkled with the remaining coriander and crushed pepper

    
    

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    Chicken Sausage Jambalaya

    Chicken Sausage Jambalaya

    What you need to get

  • 2 Tbsp Olive Oil

  • 1 Onion, finely chopped

  • 5 Garlic cloves, peeled and finely chopped

  • 1/2 Green, Red and Yellow Pepper, deseeded and finely chopped

  • 3 Green Chillies, Chopped finely

  • 1 tbsp Tomato Puree

  • 1 tsp Chilli Powder

  • 200g Cooked chicken sausage in 1cm pieces

  • 200g Veetee Mega Basmati Rice

  • 450ml Chicken Stock

  • 1 Handful, Chopped Coriander leaves

  • 1/2 tsp Crushed Black Pepper

    What you need to do


    1. Heat the oil and fry the onions and garlic until soft. Add the peppers and fry for a couple of minutes

    2. Tip in the tomato puree, paprika and chilli powder and cook for a minute.

    3. Add the sausage and rice, fry for a minute, then pour in the stock and half the coriander. Stir and bring to a boil

    4. Reduce heat, cover and simmer for 12 minutes. Turn off the heat and leave to rest for 5 minutes. Fluff with a fork and serve hot sprinkled with the remaining coriander and crushed pepper