Creole jambalaya

Name: Creole jambalaya
Cook time: 20 min
Yield: 1

with red rice and reoulade sauce

Ready in around 20 mins

RECIPE FACT:

Jambalaya was brought to New Orleans by the Spanish in the late 18th century.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Using half the red capsicum, slice into ½ cm strips discarding the core. Top and tail the green beans and cut in half. Finely chop the spring onion on the diagonal. Remove 3 of the parsley, sage and rosemary sausages from there packaging and cut into 1 cm slices on the diagonal.
2. TO COOK THE VEGETABLES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the tofu sausage pieces and cook for 3-4 mins stirring occasionally to create a char. Add the capsicum and beans then cook for a further 1-2 mins. Season well with salt and pepper.
3. TO FINISH THE JAMBALAYA:

Open the bag of steamed red rice, squeezing on the bag to break up any large clumps and add to the pan with the spring onion. Cook for 1-2 mins. Pour in the Creole fire roasted tomato sauce and cook for a further minute. Add a handful of baby kale and spinach and stir through until wilted.
TO SERVE:

Spoon Creole tofu jambalaya into a bowl. Top with a handful of baby kale and spinach and dollop with remoulade sauce. Sprinkle over spiced pepitas. Serve any remaining greens on the side drizzled with olive oil.