Chorizo-and-seafood-jambalya

Chorizo and seafood jambalaya

We’ve given the Cajun classic a Spanish paella-style twist

By , 05 January 2018

(38 votes)

Chorizo and seafood jambalaya
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 460g serving contains
  • Energy

    1559KJ

    373KCAL

    19%
  • Fat

    7.8g

    low

    11%
  • Saturates

    2.8g

    low

    14%
  • Sugars

    8.7g

    low

    10%
  • Salt

    1.75g

    med

    29%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 339kJ/81kcal.
Ingredients
  • 75g chorizo, sliced
  • 1 red onion, peeled and roughly chopped
  • 2 green peppers, deseeded and cut into strips
  • 2 cloves garlic, peeled and sliced
  • 300g pack Asda frozen Seafood Cocktail, thawed
  • 1tbsp Asda Cajun Seasoning
  • 200g Asda Long Grain White Rice
  • 400g can chopped tomatoes
  • 1 reduced-salt chicken stock cube
  • 2tbsp chopped parsley, to serve
  • 1 lemon, sliced, to serve
Method
  • Heat a large pan on a medium setting. Add the chorizo and fry until it starts to sizzle and release its fat.

  • Add the onion, peppers and garlic and fry for 5 mins until soft.

  • Add the thawed seafood cocktail and Cajun seasoning. Fry for 3 mins.

  • Add the rice, tomatoes, stock cube and 350ml boiling water to the pan. Stir to combine. Cover with a lid and simmer for 20-25 mins, stirring occasionally, until all the water is absorbed and the rice is tender.

  • Sprinkle with the chopped parsley and serve with the lemon slices, to squeeze over.