Sausage and Chicken, or Tofu Jambalaya

Sausage or Tofu Jambalaya

*this was made without chicken, but with more sausage, and without peppers, but with more peas.  A vegetarian version is made with cubed tofu instead of chicken and sausage.20140206-152730.jpgIngredients

  • 1 tsp sunflower oil
  • 4 oz (100g) sausage, skin removed, and chopped
  • 1 onion chopped
  • 3 skinless chicken breasts, cubed
  • 1.25 cups easy-cook long grain rice
  • 14 oz (400 g) can chopped tomatoes
  • 1.75 cups hot chicken stock
  • 1tsp dried mixed herbs
  • 1 red and green pepper, deseeded and cubed
  • 1/3 cup frozen peas
  • 6 scallions (green onions) chopped


  1. heat the oil in a large pan.  Add the sausage and onion and cook for 2 to 3 minutes until the oil from the sausage is released.
  2. Add the chicken and cook for 3 to 4 minutes until lightly browned on all sides.  Stir in the rice until coated in the oil.
  3. Add the tomatoes, stock and herbs.  Cover and simmer for 15 minutes, stirring occasionally.
  4. Add the peppers, peas and scallions and cook, covered, for a further 10 minutes, until the rice is tender and most of the liquid has been absorbed.

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