Sausage, Chorizo & Langoustine Jambalaya
- 6 pork and chilli sausages
- Sunflower oil
- 1 onion
- 1 red pepper, chopped
- 2 garlic cloves, crushed
- 1tbsp sweet smoked paprika
- 250g easy cook long grain ric
- 400g tin chopped tomatoes with garlic & herbs
- 500ml chicken stock
- 4 smoked cooking chorizo
- 8 langoustine tails
- 2 lemons
A hearty langoustine dish perfect for the colder nights.
- In a large, lidded deep frying pan, fry off the sausages until golden and cooked through, then remove them from the pan and set aside to keep warm.
- Slice your chorizo into decent size slices and fry off gently, then remove them from the pan and set aside with the sausages to keep warm.
- Chop the onion and fry until soft in the same pan you used for the sausage and chorizo – it will pick up the delicious flavours of both.
- Add the pepper and garlic to the onion and cook for a couple of minutes.
- Stir in the rice, mixing everything thoroughly to coat every grain with flavour.
- Add the tomatoes, then just enough stock to cover the rice. Bring to the boil then turn down as low as you can and pop on a lid. Cook for 10 minutes or so until the rice is tender. Check on it during the cooking time and add more stock if needed.
- Whilst the rice is cooking, peel and shell the langoustine and set aside.
- About 5 minutes before the end of cooking add the langoustine, replace the lid and cook through.
- Before serving add the sausage back into the pan (sliced if preferred) and then the chorizo.
- Taste and season then serve immediately with big wedges of lemon.
If you prefer to leave the shell and tail on the langoustine then feel free. It will add a little more flavour and means your diners can roll their sleeves up and tuck in with their fingers!