JAMBALAYA-STYLE GRILLED SAUSAGES AND RICE
Portions : 4 - Preparation time : 15 minutes - Cooking time : 25 to 30 minutes
Ingredients
- 4 to 6 sausages of your choice, thickly sliced
- 1 chicken breast, sliced
- 125 ml (1/2 cup) VH honey-garlic sauce
- 625 ml (2 ½ cups) low-salt chicken broth
- 1 onion, thinly sliced
- 500 ml (2 cups) sushi rice, rinsed thoroughly
- 250 ml (1 cup) celery, diced
- 90 ml (6 tbsp) olive oil
- 1 mango, cubed
- 6 to 8 whole mini red or yellow peppers
- 500 ml (2 cups) cherry tomatoes, halved
- 30 ml (2 tbsp.) Cajun spice blend
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a bowl, marinate sausage rounds and chicken in 60 to 75 ml (4 to 5 tbsp.) VH honey-garlic sauce, 5 to 10 minutes.
- Meanwhile, in a bowl, combine broth and remaining VH honey-garlic sauce.
- In a hot skillet, sauté onion, rice and celery in a little olive oil over high heat, 4 to 5 minutes.
- Then add the mango cubes, whole mini peppers, tomatoes and VH honey-garlic broth-sauce mix, Cajun spices, season lightly, mix well, cover the pan with aluminum foil and bake for 15 minutes.
- Continue cooking, uncovered, for 5 minutes.
- At the same time, in a hot skillet, sear the sausage rings and chicken breast slices in a little fat, 2 to 3 minutes on each side. Season with salt and pepper.
- Add sausages and chicken to rice mixture before serving.
Ps: This recipe can also be prepared on the barbecue: place the rice dish covered and cook indirectly, with the barbecue lid closed, for 15 minutes, until the rice is cooked al dente. Then continue cooking, uncovered, for 5 minutes. Sear the sausages and chicken after marinating. Add to the rice dish before serving.
