Sausage Jambalaya - cooking recipe

Ingredients

2 tbsp olive oil
12 oz sausages, such as andouille or kielbasa, sliced
1 None red onion, chopped
1 None red pepper, seeded and chopped
2 cloves garlic, crushed
2 tbsp tomato paste
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1 None bay leaf
1 1/2 cups long-grain rice
2 cups chicken stock
1 can (14 oz) diced tomatoes
1/2 cup frozen corn and peas
2 tbsp chopped parsley

Preparation

Heat 1 tbsp of the oil in a large skillet on medium-high heat. Cook sausages for 3-5 mins, turning, until browned all over. Remove from pan.
Heat remaining 1 tbsp oil in same pan on high heat. Saute onion, pepper and garlic for 1-2 mins, until tender. Stir in tomato paste, oregano, cayenne pepper and bay leaf. Add rice, stirring.
Pour in stock and tomatoes. Bring to a boil. Reduce heat to low and return sausages to pan. Cook, covered, for 20 mins.
Add corn and peas. Cook, covered, for a further 5 mins, until rice is tender and liquid absorbed completely. Sprinkle with parsley to serve.