One-pot Pork Jambalaya

15ml Oil
1 Onion (sliced) red
4 cloves of garlic (crushed)
450g small-cubed pork fillet
4 thick spicy sausages
2 tbsp jerk seasoning
225g long-grained rice
1 can chopped tomato
600ml stock
1tbsp tomato puree
0.5 red pepper
0.5 yellow pepper
5 spring onions
1 chilli
2 tbsp fresh corriander


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Heat the oil in a large pan. add onion and garlic and cook for 2
minutes until softened.

Add sossies and brown. remove and let the cool; chop the sossies up

Put the pork into the pan and cook until brown. Add jerk and cook for
one more minute. add rice; stir until coated in seasoning.

Pour in chopped tomato, puree, stock and the chopped pepper halves.

return the sossies to the pan, stir well; cover.

simmer for 30 minutes; stirring every now and again.

extra liquid may have to be added if it becomes sticky.

uncover pan, cook for another 10-15 mins until thickened.

Chop spring onions; chilli and corriander; stir in and serve.


(Note when simmering, rice may stick to bottom if not stirred every 5
minutes or so until the rice is cooked through)

Serves four if you provide warm crusty bread.