This one-pot dish is perfect when you have leftovers from a roast pork and want to whip something out that works to take to work the following the day. Though the recipe is traditionally from Louisiana in the US, substituting a few ingredients makes this particularly local. The original recipe uses spicy Andouille sausage, but Maltese sausage gives it pretty good flavour.
Pork and Maltese sausage jambalaya
- 2 Maltese sausage
- 500g pork, leftovers
- 1 tsp cayenne pepper (more if you like it spicy)
- 1 tsp Cajun spice
- 1 onion, chopped
- 4 cloves garlic
- 1 bell pepper
- 2 celery sticks
- 1 cup chicken stock
- 1 cup water
- 25g butter
- Salt and pepper
- 1 cup long grain white rice
- 1 tin kidney beans
- Handful parsley
- 2 spring onions
- In a deep pan or Dutch oven, brown the sausage (removed from the casing) in hot oil with the Cajun spice and cayenne pepper.
- When the sausage is browned, add the pork chunks and cook until warmed through.
- Add the onion, garlic, bell peppers and celery, cover and cook until the vegetables are tender.
- Add the chicken stock, water, butter and season with salt and pepper.
- Bring to the boil and then add the rice and the beans and mix well.
- Cover and cook for 20-30 mins until the rice is tender.
- Add the parsley and spring onions at the end.