Pork & cheddar sausage jambalaya

Serves: 4

Ingredients:

• 1 pack HECK! Pork & Cheddar sausages (sliced into chunks)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp cajun seasoning (or to taste)
• 1/2 tsp dried thyme
• 1 can (400g) chopped tomatoes
• 1 tbsp tomato purée
• 150g long grain rice (uncooked)
• 400ml chicken stock
• Salt & black pepper, to taste
• Fresh parsley, chopped (optional garnish)

Method:

1. Brown the sausage:
   Heat oil in a large pan. Add the sausage chunks and brown on all sides. Remove and set aside.
2. Sauté the veg:
   In the same pan, cook onions for 3–4 minutes until soft. Add garlic, peppers, paprika, thyme, and Cajun seasoning. Cook for another 2 minutes.
3. Add rice & tomatoes:
   Stir in the rice, chopped tomatoes, tomato purée, and return sausages to the pan. Mix well.
4. Simmer:
   Pour in the chicken stock, stir, and bring to a boil. Reduce to a simmer, cover, and cook for 20–25 minutes, or until rice is tender and liquid absorbed. Stir occasionally.
5. Final touches:
   Season to taste. Add a splash more stock or water if needed. Garnish with fresh parsley.