Jambalaya

45 MINUTES | SERVES 4 | EASY

The American South is made up of a diverse mix of cultures and cuisines and jambalaya, a vibrant rice-based dish, celebrates this rich heritage. This easy version can be made with just a few ingredients from your storecupboard.

chicken stock 500ml

M&S chicken sausages 400g pack

oil 2 tbsp

boneless chicken thighs or breasts 450g, diced

black peppercorns ground to make ½ tsp

smoked paprika 1 tbsp

spring onions 4, sliced, green and white parts separated

garlic 3-4 cloves, crushed

green pepper 1, diced

passata 400g

long-grain rice 300g

raw or frozen peeled prawns 400g

flat-leaf parsley 1 tbsp, chopped

1 Put the stock in a pan and bring to the boil, add the sausages and cook for 6-8 minutes or until cooked through. Drain the sausages and set aside to cool. Set the stock aside for later. 2 Put a large lidded pan on a medium heat, and heat the oil. Add the chicken, cook for 4-5 minutes until starting to brown, then add 1 tsp salt, the pepper and paprika and cook for another minute. 3 While the chicken is cooking, cut the cooled sausages 2cm thick slices, then add to the pan with the chicken. Stir well.

4 Stir in the white parts of the spring onions, the garlic and green pepper. Add the passata and chicken stock, then bring to the boil. 5 Meanwhile, rinse the rice in a sieve to remove any excess starch. Once the pan is boiling, add the rice and mix again to ensure all the ingredients are incorporated well.

6 Cover the pan and cook very gently until the rice has absorbed all of the liquid and the rice is cooked through, about 25 minutes. 7 In the last 5 minutes, add the prawns and cook through until pink. Sprinkle over the parsley and remaining spring onion, then serve.

PER SERVING 710 kcals | fat 21.4G saturates 5.4G | carbs 71.8G | sugars 7.1G fibre 5.6G | protein 54.9G | salt 4.1G