Quick seafood & chorizo jambalaya
12
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Made with orzo instead of rice, this pasta jambalaya is on the table in a matter of minutes
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chorizo Sausage
100 g, diced
Peppers, all types
250 g, frozen, sliced
Schwartz Smoky Cajun Seasoning
1 serving(s)
Merchant Gourmet Orzo (Rice-shaped Pasta)
300 g
Chicken stock cube(s)
2 cube(s), 800ml stock
Tinned Tomatoes
1 can(s), large, cherry tomatoes
Asda Seafood Selection, Frozen
200 g
Lemon
1 zest(s) of 1, plus wedges to serve
Lemon Juice, Fresh
2 tablespoon(s)
Parsley, fresh
25 g
Instructions
1
Mist a large frying pan with cooking spray and fry the chorizo and peppers over a high heat for 3 minutes until the chorizo releases its oil and starts to crisp. Stir through the Cajun seasoning and orzo.
2
Add the stock and cherry tomatoes and simmer for 10-12 minutes, stirring occasionally and adding the seafood for the final 5 minutes. The orzo should be tender and the seafood piping hot and cooked through. Add a splash more boiling water if needed.
3
Stir through the lemon juice and zest with most of the parsley. Season to taste. Garnish with the remaining parsley and serve with the lemon wedges for squeezing over.
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