Sausage Jambalaya

• 2 tbsp olive oil
• 6 None pork sausages
• 1 None red onion, chopped
• 1 None red pepper, seeded, chopped
• 2 cloves garlic, minced
• 2 None small red chilies, chopped
• 2 tbsp tomato puree
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 None bay leaf
• 3.5 oz long-grain rice
• 1 (13.5 oz) can chopped tomatoes
• 2 cups chicken stock
• 2 tbsp chopped fresh flat-leaf parsley leaves

1. Heat 1 tbsp oil in a large frying pan over high heat. Cook sausages for 3-5 mins, turning, until browned all over. Remove from pan and slice thickly. Set aside.
2. Add remaining oil to pan. Saute onion, pepper, garlic and chilies for 1-2 mins, until tender. Add tomato puree, oregano, cayenne and bay leaf. Add rice, stirring to coat. Add tomatoes and stock. Bring to a boil. Return sausages to pan, reduce heat and cook, covered, for 25-30 mins, or until rice is tender and liquid is absorbed. Serve sprinkled with parsley.

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

Taken from recipes-plus.com/api/v2.0/recipes/32074 (may not work)