Cajun Pork Jambalaya
Ingredients:
1 tsp Donegal Rapeseed Oil450g pork fillets, cubed
Black Pepper
2 garlic cloves, chopped
80g chorizo sausage, sliced
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
4 tsp Cajun seasoning
300g brown rice
1x400g tin of chopped tomatoes
700ml reduced-sodium chicken stock
1 tsp chilli flakes
150g sweetcorn, rinsed and drained
A large handful of coriander, chopped
Instructions
Heat the oil in a frying pan and season the pork with pepper.
Add the garlic to the pan and cook for 30 seconds.
Add the pork and cook for 6-7 minutes, stirring to cook on all sides.
Just before it is ready, add the chorizo, onion, peppers and two teaspoons of the cajun seasoning and cook for three more minutes.
Add the rice, tomatoes, stock, remaining Cajun spice, chilli flakes, sweetcorn and season with pepper.
Simmer for 30-40 minutes until the majority of the liquid has been absorbed.
Serve warm with the corianer sprinkled on top.
Kcal
455 kcal per serving
