Vicky’s jambalaya

I’ve taken a few liberties with this Cajun dish to make it a little healthier – but it’s still spicy and delicious! Serves 4.

Ingredients:

• 3 pork sausages (or chorizo) or 200 grams of boneless pork fillets
• 200 grams shrimp
• Paprika
• Cayenne pepper
• 1 onion
• 1 chili
• 2 cloves garlic
• 3 bay leaves
• Dried thyme
• 2 red peppers
• 2 cups of rice (rinsed and drained)
• 1 can of chopped tomatoes
• 1 cup of chicken stock
• 2 handfuls of spinach
• Juice of half a lemon
• Salt and pepper
• Coriander (optional)

Instructions:

1. Slice the sausages into chunks and fry over medium-high heat and until brown; or cut 2 boneless pork fillets into cubes and fry until browned (add oil if needed)
2. Add shrimp to pan with a pinch each of paprika and cayenne pepper
3. Stir the mixture well for 1 min, then empty into a bowl and set aside
4. Slice 1 onion and add to pan on low heat
5. Finely chop the chilli and add to pan
6. Chop the garlic cloves, add to pan and stir well
7. Chop the 2 red peppers and add to pan
8. Add bay leaves and thyme, stir, and let sit for 3 min
9. Add rinsed (uncooked) rice and stir
10. Add 1 can of chopped tomatoes and stir
11. Add 1 cup of chicken stock, stir and bring to the boil
12. Cover (using a lid or baking paper) and reduce heat to low for 15 min
13. Add more water if needed at end of 15 min
14. Add 2 handfuls of spinach, increase heat and mix through
15. Add the meat and shrimps to the pan and fold through the rice
16. Add juice of 1/2 a lemon, and season to taste
17. Chop some coriander to top the bowls (optional)