Ingredients
| serves 4 | |
| 150 g | chorizo sausage or chorizo frankfurter |
| 1 | large onion |
| 2 | cloves of garlic |
| 1 | red bell pepper |
| 1 | red chili pepper |
| 3 tbsp | rapeseed oil |
| 1 bag | Helsinki Mills Meal Oats, Tomato |
| 400 g | crushed tomatoes |
| 5-7 dl | water |
| 200-300 g | shellfish mix or prawns |
| salt | |
| black pepper | |
| fresh thyme | |
| 1-2 | limes, sliced into segments |
Instructions
Peel and slice the chorizo sausages, or chop into small cubes. Peel and chop the onion and garlic cloves. Slice the bell pepper and finely slice the chili pepper. Heat the oil in a wok or frying pan and add the chopped sausage and vegetables. Turn in the oil over high heat.
Add the meal oats, crushed tomatoes, and 5 dl of water to the pan. Let cook under a lid for around 15 minutes, stirring occasionally. Add more water if necessary. Towards the end of cooking, add the shellfish mix and heat for a couple of minutes. Add the black pepper and thyme.
Taste to check the flavour and add salt if necessary. Cut the lime into segments and serve with the jambalaya or squeeze the lime over the food just before serving.