Sausage Jambalaya

• 2 tbsp olive oil
• 12 oz sausages, such as andouille or kielbasa, sliced
• 1 None red onion, chopped
• 1 None red pepper, seeded and chopped
• 2 cloves garlic, crushed
• 2 tbsp tomato paste
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 None bay leaf
• 1 1/2 cups long-grain rice
• 2 cups chicken stock
• 1 can (14 oz) diced tomatoes
• 1/2 cup frozen corn and peas
• 2 tbsp chopped parsley

1. Heat 1 tbsp of the oil in a large skillet on medium-high heat. Cook sausages for 3-5 mins, turning, until browned all over. Remove from pan.
2. Heat remaining 1 tbsp oil in same pan on high heat. Saute onion, pepper and garlic for 1-2 mins, until tender. Stir in tomato paste, oregano, cayenne pepper and bay leaf. Add rice, stirring.
3. Pour in stock and tomatoes. Bring to a boil. Reduce heat to low and return sausages to pan. Cook, covered, for 20 mins.
4. Add corn and peas. Cook, covered, for a further 5 mins, until rice is tender and liquid absorbed completely. Sprinkle with parsley to serve.

olive oil, sausages, red onion, red pepper, garlic, tomato, oregano, cayenne pepper, bay leaf, longgrain rice, chicken stock, tomatoes, peas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/27965 (may not work)