Ingredients
3 tbsp neutral-flavoured oil, like extra virgin olive oil or avocado
3 garlic cloves, finely minced
1 large or 2 medium onions, chopped
2 sweet, coloured peppers, diced into 1-inch pieces
400 g (approximately) Lepp’s smoked sausage, sliced ½ inch. Choose any variety of Lepp’s smoked sausages and ranked in order from most spicy to least spicy is Lepp’s chorizo, andouille and farmer sausage, either turkey or pork
1 tsp. smoked paprika (substitute regular paprika if you don’t like the smoky flavour)
1 Tbsp. Triple Smoke Sweet Heat (I just discovered this new product on our shelf and I loved the mild spice and delicious flavour it gave the dish!)
1 1/2 cup long grain white rice, uncooked and rinsed (I always use basmati rice and rinse it first; just my personal preference)
1 cup frozen or canned corn, optional
Salt and pepper to taste
2 1/2 cups Lepp’s chicken stock
1 14oz (398ml) can of fire roasted diced tomatoes
2 cups frozen peas, thawed if you have the time
2 tbsp parsley, chopped (optional, for garnish)
Instructions
Heat 2 tbsp oil in a large heavy based pot that comes with a lid over medium-high heat. A Le Creuset braiser with a lid is the perfect pan. Add sausages and cook until golden. Remove with a slotted spoon.
Add remaining 1 tbsp oil. Add garlic and onion, and cook for 2 minutes. Add chopped peppers and cook for 2 more minutes until onion is translucent.
Add rice, chicken stock, frozen corn, smoked paprika, Sweet Heat spice, and the sausage. Stir together and taste, adding more salt and pepper to taste. Bring to a boil, then reduce heat to low so it’s simmering very gently. Cover with lid, cook for 25-30 minutes. Check the dish after 25 minutes, and if it still seems like there’s too much liquid, cover it and simmer it for an additional 5 minutes.
Remove pot from the stove. Working quickly, remove the lid, add peas, and then put the lid back on. Let it sit for approximately 10 minutes; the residual heat will cook the peas. Fluff with a for, and sprinkle with chopped parsley to serve.
