Linda has been creating a spicy andouille-chorizo-cross sausage which, rather than being Spanish in style, is more akin to the sausages of Louisiana, especially for using in her jambalaya. The sausage adds a spicy flavour and a chunky, meaty texture, eliminating the need to add any other spices or herbs. Linda hopes to have the sausages to market in the near future. Keep an eye out for them.

Ingredients

• 0.5-1 kilogram pork for casseroling
• 4-6 spicy, thick smoked sausages, like chorizo or andouille, sliced
• 3 stalks celery, sliced
• 1 red capsicum, diced
• 1 green capsicum, diced
• 2 cups short-grain rice
• 1 litre chicken stock
• 1 teaspoon ground black pepper
• 250-300 grams shrimps
• ¼ cup chopped fresh parsley

Method

1. Dice the pork into 2-cm pieces, trimming off any excess fat.
2. Heat a dash of oil in a large lidded flame-proof casserole or frying-pan. Brown the pork evenly - this is best done in batches. Set aside. Add the sausages and cook until the slices have been well browned. Set aside with the pork.
3. Add the celery and capsicum to the pan and cook in the residual oil from the sausages, stirring for 5 minutes until brown.
4. Return all the meat to the pan with the rice, stock and black pepper and stir to mix evenly. Cover and simmer for 20 minutes. Add the shrimps, cover and cook for a further 5 minutes or until the rice is tender.
5. Remove from the heat and allow to stand for 5 minutes before serving garnished with the parsley.

Cooks Tips

Variations - For a spicier jambalaya, add ¼ teaspoon cayenne pepper and 1 teaspoon paprika with the black pepper. - Pan-fry 1 evenly diced chicken breast and add to the jambalaya in place of the shrimps.