Chilli Rocks the Jambalaya

It is cooling down a bit, but still 'extremely mild' (according to BBC weather news).  Time to put our chilies, onions and last of the tomatoes to good use.  So we stirred up this wicked Jambalaya - it is a simplified version of the traditional recipes, but - hey presto - ready in no time!

Ingredient:

• 250g diced turkey
• 200g diced chorizo sausage
• olive oil
• 1 onion
• 4 cloves of garlic
• 1 lemon juice
• 2 celery sticks
• 3 chillies (any kind... but be prepared for some serious heat!)
• 1 cup brown rice ('cose it is more healthy than basmati)
• 0.5lt chicken stock 
• 1 tsp tabasco sauce
• 3-4 tomatoes and a can of diced tomatoes
• 2 bay leaves

Marinade the turkey meat in lemon, one chilli, pepper and olive oil.  Heat the pot on high and brown the chorizo.  Take it out leaving the remaining fat and oils - add a dash of olive oil to that and brown the turkey meat.  Take out the meat.  Saute the chopped onion until starting to brown and return the chorizo, turkey, stir, and immediately add the garlic cloves (crushed), celery, chilli.  Cook for 5 min until the celery softens, adding more oil if needed.  Then add rice and coat it well with the oil.  Add tabasco to the stock, then add chopped tomatoes and canned tomatoes, bay leaf to the pot, pour in the stock and stir well once or twice. Push the solids below the water level, and turn heat to low, cover and simmer for 30 mins, until the rice is cooked.

Enjoy! xxx