Jambalaya
- 250 g chorizo
- 150 g bacon
- 50 g butter
- 2 onions (peeled and diced)
- 2 celery ribs (sliced)
- 1-2 green peppers (cored, seeded and sliced)
- 2 cloves garlic (peeled and crushed)
- ½ tsp cayenne
- ½ bay leaf
- 1 tsp dry mustard
- ½ tsp cumin
- 1 ½ cups long grain rice
- 2 ½ cups stock or water
Slice the sausages into chunks and the bacon into strips. Melt the butter in a heavy saucepan or casserole and gently fry the sausages and bacon. After a few minutes add the onions, celery, green peppers, garlic, seasonings and herbs. Stir until the onions just start to colour. Add the rice and fry for another 5 minutes. Pour in the stock or water, cover tightly and cook until the rice is tender and most of the liquid absorbed. Serve with tomato sauce if desired.