This Pork and Maltese sausage jambalaya, a one-pot dish, is perfect when you have leftovers from roast pork and want to whip something up that works to take to work the following day. Though the recipe is traditionally from Louisiana in the US, substituting a few ingredients makes this particularly local. The original recipe uses spicy Andouille sausage, but Maltese sausage gives it a pretty good flavour.
- 2 Maltese sausage
- 500g pork, leftovers
- 1 tsp cayenne pepper (more if you like it spicy)
- 1 tsp Cajun spice
- 1 onion, chopped
- 4 cloves garlic
- 1 bell pepper
- 2 celery sticks
- 1 cup chicken stock
- 1 cup water
- 25g butter
- Salt and pepper
- 1 cup long-grain white rice
- 1 tin kidney beans
- Handful parsley
- 2 spring onions
- In a deep pan or Dutch oven, brown the sausage (removed from the casing) in hot oil with the Cajun spice and cayenne pepper.
- When the sausage is browned, add the pork chunks and cook until warmed through.
- Add the onion, garlic, bell peppers and celery, cover and cook until the vegetables are tender.
- Add the chicken stock, water, butter and season with salt and pepper.
- Bring to the boil and then add the rice and the beans and mix well.
- Cover and cook for 20-30 mins until the rice is tender.
- Add the parsley and spring onions at the end.