The list of ingredients for this looks long, but it’s really easy to make and keeps well in the fridge if you prepare it a day or two in advance. We’ve still got snow on the ground here, but at least I can pretend I’m somewhere warmer when I’m eating this!

I used some leftover roast chicken in this, but you could also use uncooked chicken – just brown it with the sausage.

Recipe for Jambalaya (serves 4)

Ingredient Calories per serving
1 cup brown basmati rice 169
50g hot dry-cured sausage such as chorizo, diced 57
100g (1 large) onion, halved and sliced 10
2 red peppers, cut into large chunks 9
4 cloves garlic, crushed 4
1 chilli pepper, sliced 1
2 cups/500ml chicken stock 5
400g tomatoes (canned or fresh, blended to a purée) 18
1 tsp cayenne pepper 1
1 tsp thyme 1
1 tsp oregano 1
few drops Tabasco Sauce 0
salt & pepper 0
225g cooked chicken, diced 85
150g cooked or raw shrimp/prawns 45

Total calories per serving: 405

Method: Pre-cook the rice by simmering it in a pan with a cup of water for about 12 minutes. Turn off the heat and leave to one side. In a big frying pan, heat the sausage pieces over a medium heat until lightly browned, then put them to one side. The pan will now have a light coating of fat from the sausage, which you now use to gently cook the onions and peppers for a few minutes, until the onions are transparent. Add the garlic and cook for a few more moments, before adding the chicken stock to the pan, followed by the herbs and spices and the blended tomatoes.

Next, add the partially-cooked rice, the sausage and the diced chicken and simmer, stirring from time to time, for about half an hour. Stir in the shrimp/prawns in the last five minutes or so (and for a little bit longer if they’re raw, obviously).