Creole jambalaya

Name: Creole jambalaya
Cook time: 20 min
Yield: 2

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 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the red capsicum into ½ cm strips discarding the core. Top and tail the green beans and cut in half. Finely chop the spring onions on the diagonal. Remove 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 bowls. 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.