Red Jambalaya

Ingredients

• 200 g dry-cured chorizo
• 1 tbsp olive oil (if needed)
• 1 red pepper
• 1 green pepper
• 1 tbsp Cajun seasoning
• 300 g risotto rice
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1 chicken stock cube

Method

1. Prep: Cut the chorizo into thin slices and dice the peppers.
2. Put a large, heavy-based casserole on a medium heat without any oil. When it’s good and hot, add the chorizo and cook for a few minutes, until it has released its oil and is starting to get crisp. Using a slotted spoon, transfer to a plate and set aside.
3. Add some olive oil if you think the chorizo hasn’t released enough of its own oil, then add peppers. Cook for 8–10 minutes, until softened.
4. Add the Cajun seasoning and cook for 1 minute.
5. Add the rice and stir to coat it in the oil.
6. Stir in the Ballymaloe 100 Recipe Sauce. Fill the jar halfway with water, then swish it around to catch any sauce still clinging to the sides of the jar.
7. Pour this into a measuring jug, then top it up with more water to bring it up to 1 litre.
8. Add the liquid to the casserole along with the chicken stock cube, the chorizo and a good grinding of black pepper.
9. Bring to a boil, then immediately reduce the heat to low and cover with a lid. Cook for 20–30 minutes, stirring often, until the rice is tender and has absorbed all the liquid.

Divide among wide, shallow bowls and garnish with sliced spring onions (if using). Serve with hot sauce on the side for anyone who wants an extra kick.