Chorizo Jambalaya

A hearty warming dish for a cold, wet and dreary day (yes I know it's the first day of Spring but you tell the weather that!)

Chorizo Jambalaya

200g chorizo, cubed
4 large leeks, sliced (or you could use one large onion, I just happened to have lots of leeks)
2 red peppers, diced (bell peppers)
1 large courgette, diced
3 large mushrooms, diced
1 clove garlic, crushed
1 tablespoon Cajun seasoning
250g long grain rice
1 tin chopped tomatoes
350ml chicken stock

Saute the cubed chorizo in a large non stick pan for 3-4 minutes then add the sliced leeks, courgettes, peppers, mushrooms, garlic and Cajun seasoning.  Cook for a further 5 minutes.

Stir in the rice, add the tomatoes and the stock.

Cover and simmer for about 20 minutes, keep an eye on it as it may need a drop of water occasionally to stop it drying out.  Cook until the rice is tender.



Additional - you can also add chicken, use 2 chicken breasts, cubed - fry first in a little oil for about 5 minutes, remove and set aside then add back when you add the rice.

You can also make the same recipe but go vegetarian, leave out the chorizo and lightly sauté the veggies in a little oil - use vegetable stock instead of chicken stock.



Note:
Cajun seasoning is sold ready made in jars in the supermarket but basically it is a blend of chilli powder, salt, cumin, oregano, cayenne pepper, black pepper, coriander, fennel, mustard, cardamom and thyme - you could use several of these ingredients or all of them to make your own blend - experiment!