I have been making this recipe for years but had not made it for a while and when I searched through my online recipes here I was amazed to find it wasn't here. I think this might be because it was not from the Quorn book and I just never got round to it, either way, this is a fab and filling alternative to a classic jambalaya with chorizo, chicken and prawns. This uses both quorn fillets and sausages (when I lived in the UK I used the frankfurter/hot dog style sausages which were perfect but you cannot get them in Australia - normal sausages work fine).
You will need (makes 6 portions):
1 pack of quorn fillets (defrosted)
3 quorn sausages (or 2 of the hot dog style sausages) chopped into chunks
1 stick celery, chopped
1 pepper, any colour, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 tbsp olive oil
200g rice (I used basmati but any will work)
1 tin tomatoes
1 tbsp cayenne pepper
1 tsp paprika
1 litre veg stock
Start by chopping the defrosted fillets into chunks and rolling in the combined cayenne and paprika, put to one side.
Heat the olive oil in a large pan (I used my wok for this as it has a lid), add the chopped onions, pepper and celery and cook for 5 mins or so until they have softened, add the garlic and cook for another few minutes, stirring occasionally.
Add the quorn fillets, tin of tomatoes and the rice, stir together. Add the hot vegetable stock, stir again and leave to come to the boil.
Once it has come to the boil turn it down to a simmer and stir in the sausages. Leave for around 30 mins or until the rice is cooked and the liquid has reduced, you will need to keep checking and stirring to stop the rice on the bottom sticking and burning.
Myfitnesspal tells me this recipe works out at 174 cals per serving and 5g of fat so pretty healthy and I can confirm it is very tasty and very filling. Enjoy!
