Jambalaya by Lonet Vaz Pereira

Ingredients

1 cup long grain white rice – 250ml

4 oz lean smoked turkey sausages – 125g

3 stalks celery sliced

1 onion chopped

½ cup water – 125ml

2 tbsp all purpose flour – 30ml

1 tbsp Cajun seasoning – 15ml

21/2 cups milk – 625ml

1 small green and red pepper chopped

1 can stewed tomatoes, drained and chopped

salt

fresh Italian parsley

Method

Heat a large non-stick skillet over medium-high heat. Add rice, sausage, celery, onion. Cook stirring for 2 minutes. Add water. Whisk flour and Cajun seasoning into Milk. Gradually stir into skillet. Bring just to a simmer, stirring gently for 15-20 minutes or until rice is almost tender.

Gently stir in green and red peppers, cover and simmer for 5 min longer. Remove from heat. Sprinkle tomatoes over rice mixture, cover and let stand for 5 minutes. Garnish with parsely.

For the adventurous – add 8oz (250g) shrimp, peeled and deveined and 1 cup (250ml) frozen sliced okra (thawed)